Ginkgo, soybean and crucian carp soup
By EastonDavis
This soup strengthens the spleen and eliminates dampness, and has an auxiliary effect on gynecological inflammation.
Recipe Recommendations
- crucian carp a
- soybean a
- baiguo 10 teeth
- Tremella Banduo
- ginger slices appropriate amount
- salt appropriate amount
Steps for Ginkgo, soybean and crucian carp soup
1
Remove the scales and internal organs of the crucian carp, and clean the knife.
2
Wash the soybeans, remove the clothes and hearts of the ginkgo seeds, put them in a boiling water pot and blanch them out.
3
Soak tremella in water for 20 minutes, rinse well, and tear into small flowers.
4
Put the oil in the pan on heat and cook until 40% hot. Add the crucian carp and fry it slightly.
5
Fry the crucian carp until peeled, exposing the fish and serving for later use.
6
Put the pan on fire, add appropriate amount of water to boil, add soybeans, ginkgo seeds, and white fungus.
7
Boil again, add in crucian carp and ginger slices, and turn to low heat to simmer slowly.
8
Simmer for about 40 minutes until the soup is thick and white.
9
Add appropriate amount of salt to enhance the flavor, and simmer for another 2-3 minutes.