Crucian carp: regulating stomach and strengthening spleen.

Tofu: produces saliva.

Zanthoxylum bungeanum: Maintain skin and mucous membrane health.

The method of squid tofu and seafood mushroom soup

Ingredients: one crucian carp, tofu 100g, mushroom 100g, onion 1 pinch, ginger 1 pinch, cooking wine, pepper, oil, salt and water starch.

Exercise:

1. Take a crucian carp, cut it open from the abdomen, remove the internal organs and the black membrane in the abdomen, dig out the gills and wash the blood;

2. Wash the onion and ginger, cut the onion into sections and slice the ginger;

3. Take a small bowl, add salt, ginger slices and appropriate amount of cooking wine and mix well;

4. Spread the adjusted juice evenly on the fish body and belly, and marinate for ten minutes to remove the fishy smell;

5. Wash the seafood mushrooms and wash the tofu in small pieces for later use;

6. Add water to the soup pot, add pepper, mash ginger and put it in the pot. After the water is boiled, put the seafood mushrooms into the pot and boil the soup over medium heat;

7. Prepare water starch, which can be clarified;

8. Clean the salted fish and wipe the water on the surface and stomach of the fish with a dry cloth;

9. Hang the fish in the slurry and fry it in the oil pan. The oil temperature should reach 70% heat and fry until both sides are golden;

10. Put the fried fish in the pot and simmer for five minutes;

1 1. Then cut the tofu into cubes about two centimeters, slowly put it in the pot, and simmer for fifteen minutes. When the soup is rich, add some salt to taste and sprinkle with chopped green onion.