【astragalus and Angelica Soup】

Name: 【astragalus and Angelica Soup】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A Croaker; Some Astragalus; Some Angelica; Some Sliced ginger; 2 tablespoons Salad oil; 1/2 teaspoon salt; a little Chicken Essence; Some Shimizu

by Ball kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The fish is also called mandarin fish and mandarin fish, which belong to the fatty family in taxonomy. The fish is the most precious fish in the "Three Flowers and Five Luo", even in the past, it was difficult for ordinary people to afford it. At that time, the price of a catty of fish fish was almost twice that of carp. The body is flat on the side, the back is raised, and the body is thick; the pointed head is the most beautiful fish in Heilongjiang.
Edible effect: sweet, flat, non-toxic, returning to the spleen and stomach meridian; with nourishing effects of invigorating qi and blood and benefiting the spleen and stomach. "

Ingredients

A Croaker
Some Astragalus
Some Angelica
Some Sliced Ginger
2 tablespoons Salad Oil
1/2 teaspoon Salt
a little Chicken Essence
Some Shimizu

【astragalus and Angelica Soup】

1. One croaker.

2. Astragalus, angelica, ginger slices.

3. Two tablespoons of salad oil, add ginger slices, and fry fragrant fish on both sides.

4. Add appropriate amount of water, astragalus, and angelica.

5. Press the soup and porridge button and cook slowly for half an hour.

6. Finally, add half a teaspoon of salt and a little chicken essence.

Tips:
The cooked soup is still very clear, because there is no salt, the protein will solidify after salt is added, and the color of the soup will become white. It is best not to put salt in other soups, some will affect the nutrients. Boil out.