I saw a big grouper on the market. It cost 45 yuan a catty. It looked relatively fresh, so I bought one. However, I didn't buy meat. I bought half a piece of fish belly, which was also seven or eight kilograms thick. I used it to make soup, which tasted more delicious. Add some wolfberry leaves and the soup tastes good.
Lycium barbarum leaves are the tender stems and leaves of lycium barbarum in early spring. They taste bitter and are cold. They have the effects of replenishing deficiency and replenishing essence, clearing heat and quenching thirst, expelling wind and improving eyesight. Most of the wolfberry vegetables we eat now are cultivated seedless wolfberry fruits, with larger leaves and better nutrition.
Wolfberry leaf fish belly soup
By EileenWard
Recipe Recommendations
- Jiang appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Wolfberry leaf fish belly soup
1
Wash the fish belly and wash the wolfberry leaves for later use.
2
Wash the fish belly and wash the wolfberry leaves for later use.
3
Cut the fish belly into large pieces, heat up the oil, add the oil over high heat, and fry the fish until golden yellow on both sides.
4
Cut the fish belly into large pieces, heat up the oil, add the oil over high heat, and fry the fish until golden yellow on both sides.
5
Add ginger slices, add water, and bring to a boil.
6
Add the wolfberry leaves and bring to a boil. After the wolfberry leaves are green, add salt to taste.
7
Add the wolfberry leaves and bring to a boil. After the wolfberry leaves are green, add salt to taste.
8
The finished product is out. It tastes good.