Three delicacies fish maw soup
This soup was made on Mother's Day and has a lot of love! It can replenish collagen, fight aging, and enhance physical fitness.
Recipe Recommendations
- quail 2 only
- longan meat 20 grams
- Qing bu Liang 1 Pack
- soy sauce appropriate amount
- peanut oil appropriate amount
- ginger slices 4 tablets
- onion 2 only
- sweetening
- cook
- an hour
- simple
Steps for Three delicacies fish maw soup
1
Cut the fish maw into small pieces for later use.
2
Put ginger slices in fish maw and quail, add soy sauce with shallots, and marinate in peanut oil.
3
The lamb fetus plate is boiled in hot water and overcooled. The pot is heated and the chives are fried.
4
Add sheep placenta, add soy sauce and saute until fragrant. Before turning off the heat, splash in a small amount of white wine to remove the fishy smell.
5
Put the marinated fish maw, quail and stir-fried sheep fetus plate into a sand pot.
6
Add the longan meat and clear water to cool, add water to boil over high heat.
7
After the heat is boiled, turn to low heat and cook for more than 1 hour (use a spoon to remove the foam on the soup during this period). Season with salt before turning off the heat.Three delicacies fish maw soup Make Tips
The mutton smell will be removed only after blanching the sheep placenta too cold and stir-frying.