Loach Lingqi Jigucao Decoction

Ingredients: 250g loach, 20g Astragalus membranaceus, 30g Poria, 0/5g Abrus cantoniensis/KLOC-,3 slices of ginger and proper amount of salt.

Exercise:

1. Wash Radix Astragali, Poria, and Abrus cantoniensis, and boil in a soup pot.

2. After the loach is bought back, it should be kept for half a day, then watered several times, drained and prepared for frying.

The synovial fluid of loach is also edible, and some people don't like it, but don't waste the synovial fluid of loach on making health soup.

3. Put the oil in the hot pot, put the ginger slices into the wok, pick up the lid and cover it on the wok, leaving a small gap. Slide the loach into the pot quickly at the edge of the small gap and cover it immediately. The loach will jump around the pot. When there is no movement in the pot, uncover the lid and fry the loach slowly.

4. After frying, pour the pre-cooked soup into the loach, boil it over high fire, and let the soup turn white for 5 minutes.

5. Mix the boiled loach soup with other cooked ingredients, cover it, and cook it after the fire boils 1 hour. The soup is fragrant and delicious. It is cooked with Abrus cantoniensis and Astragalus membranaceus. It smells like beans and is sweet. It's delicious.

Tip:

1. Why do you emphasize not to remove the synovial fluid of loach? The medicinal value of synovial fluid, I suggest you search encyclopedia online, "Misgurnus anguillicaudatus synovial fluid" is introduced in detail.

2. Cut the prepared Abrus cantoniensis before cooking, which makes it easier to cook the effective ingredients.

Astragalus membranaceus should be raw, not cooked.

4. Don't eat loach with crab, which may cause discomfort.

Today's soup tastes particularly fresh and sweet. Although there are medicinal materials, it tastes good. It has a strong bean flavor and sweetness, which is very beneficial to our spleen and stomach and can also strengthen our physique.