Carp and lily soup
By NashLind
Crucian carp is a delicious river fresh, and traditional Chinese medicine also believes that it is beneficial to water to reduce swelling, replenish qi and strengthen the spleen, and clear heat and detoxify. Lily not only smells sweet and is rich in nutrients, but also has high medicinal value. It can regulate lungs and relieve cough, calm the mind and soothe the nerves, and nourish the middle and replenish qi. This soup is delicious, so you might as well try it.
Recipe Recommendations
- crucian carp art. 2
- fresh Lily 1 Pack
- ginger appropriate amount
- onion appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Carp and lily soup
1
Wash the lily, shred the ginger, and cut the green onions into sections.
2
Wash the crucian carp and control the moisture.
3
Add oil in the pan and fry the crucian carp until it is slightly yellow. This season, the crucian carp has more fish roe, and the fried fish roe will make the soup more fragrant.
4
Add water, add shredded ginger, boil over high heat until white, turn to low heat and continue to simmer for ten minutes.
5
Add lily, spring onion and salt, turn off the heat for a moment, and pour into a soup bowl.