Soybean (soybean) 100g, ribs 250g. Soak the soybeans for 15 minutes, wash the ribs, marinate them with a little salt for half an hour, then chop them and put them in a pot, add 4-5 bowls of soybeans and water, simmer for 2 hours, and wipe the beans to get soup.
2. White crucian carp soup
Fry the fish on both sides, simmer the soup with boiling water and boil it into a white emulsion. Then add 3 grams of Amomum villosum, 3 grams of dried tangerine peel, 20 grams of coriander and 0/0 grams of ginger/kloc, and cook for three minutes.
3. Smilax glabra, red bean and crucian carp soup
Carassius auratus 1, lean meat 4 Liang, ginger 1, Smilax glabra 1 Liang, adzuki bean 2 Liang, Radix Puerariae. Clean the lean meat and slice it, then cool it with flying water. Wash Rhizoma Smilacis Glabrae and Semen Phaseoli, drain water, peel and wash Radix Puerariae. Scales, gills and internal organs of crucian carp are removed, washed and dried with paper. Heat a little oil, add ginger slices, add fish, fry the fish until both sides are slightly golden, and drain the oil. Put other ingredients and fish into the pot, add appropriate amount of water, cook for two hours, and season with salt.
4, purslane mung bean soup
Fresh purslane120g (30g dried), 50g mung bean. Purslane and mung bean are washed. Put them together in a pot, add some water, and simmer until the beans are rotten.
5, melon and soil soup
3 kg of wax gourd, half a bag of poria cocos wet soup, a little red beans, a little lentils and a little coix seed. Seeds of wax gourd are removed and cut into pieces. Wash Poria Decoction, adzuki beans, lentils and Coicis Semen. Put all the raw materials into an electric casserole, add appropriate amount of water and cook for 2 hours.
6, carp red bean soup
Red beans 100g, 4 red dates, 4 dried oranges 1 4, carp1strip (about 500g) and 3 slices of ginger. Wash the ingredients for later use. Slaughter and clean carp, remove dirt and impurities, fry in a wok until slightly yellow, sprinkle a little water, put it in a earthen pot with ginger, add 2500ml (10 bowl) of water, boil with strong fire, change to slow fire for 2h, and add appropriate amount of salt.