Crocodile carp stewed with Polygonatum and Figs

Autumn and winter are relatively dry, so this period of time is mainly clear and nourishing yin. Today, the traditional Chinese medicine Polygonatum odoratum and fig boiled crucian carp. The traditional Chinese medicine Polygonatum odoratum is one of the clearing tonic. It can nourish yin and moisten lungs and stop coughing. Nourishes qi and blood without being too hot. Figs are relatively clear and nutritious.
20 grams of Polygonatum odoratum, 25 grams of figs, and three slices of ginger. A crucian carp is about 500 grams, plus about 100 grams of lean pork meat or 250 grams of pork bones, which will be more fragrant and sweet.

For bronchial inflammation, it is recommended to drink this soup. It is not cold or cold. If you have injections, drinking this soup will provide good resistance to the symptoms.

Recipe Recommendations

crucian carp 一条约500 grams
Fig 25 grams
pork bone 250 grams
Polygonatum odoratum 20 grams
ginger three pieces
tangerine peel a small piece

original
pot
several hours
ordinary

Steps for Crocodile carp stewed with Polygonatum and Figs

Ingredients: 20g Polygonatum odoratum, 25g figs, three slices of ginger. A piece of tangerine peel, about 500 grams of crucian carp, and 250 grams of pork bones.

Soak Polygonatum odoratum, tangerine peel figs and wash them.

Add 2500 ml of water to the pan, add pork bones, Polygonatum odoratum, tangerine peel, and ginger slices and cook together over high heat.

Raise another hot oil pan, remove the carp and fry until golden brown on both sides.

Add the fried carp into the boiling soup pot and continue to simmer over high heat for 10 to 15 minutes. Change to low heat and cook for 2 hours.

Beat away the floating foam, which is the oil brought by frying fish.

Cook for 2 hours, add salt to taste before turning off the heat. It's done.

The fish soup is very fresh, nourishing yin and moistening the lungs, and stopping coughing. Nourishing Qi and blood,