Lui's root fish soup
By VicentaLakin
Lui Ghen, the Zhuzhou region likes to order lanterns, which can be used to make cold tea, but we usually prefer fresh thunder root to make soup. Fish, pig belly, pig crotch, big bones are a good mix. Ray's root boils fish soup. It's hot and wet。
Recipe Recommendations
- crucian carp a
- Gotu Kola 200g
- Jiang 100g
- salt two spoonfuls
- liquor two tablespoons
- salty and fresh
- pot
- half an hour
- simple
Steps for Lui's root fish soup
1
The gills are washed, and they don't stick the pan to the yellow on both sides
2
A well-cooked mackerel with a casserole of water, with a shot of ginger, white wine, a boiled fire and a small fire for half an hour。
3
Ray's root washes off the shaving, floats clean, shreds. Half an hour later, when the soup gets softer, it falls into the pot and boils for another 10 minutes。
4
Ten minutes or so of Ray's roots are soft, salty and full of soup。Lui's root fish soup Make Tips
Some people find the taste of pennywort unpalatable, much like fish mint. If you are afraid of small bones from the crucian carp getting mixed in with the pennywort, after the fish soup is cooked, you can take out the crucian carp first, strain the soup, and then add the pennywort.