Lily and Yam Crucian Soup

Name: Lily and Yam Crucian Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 20g Yam; 20g lily; 20g Gorgon; 250g Lean meat; 1 clove Tangerine peel; 2 pcs Candied dates

by True flower

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

The lily carp soup is made of crucian carp that nourishes qi and invigorates the spleen, clears heat and diures water, and is combined with lily that nourishes yin and lungs, clears the heart and relieves the nerves, and soothes the nerves. Together with dried yam, it has the function of nourishing the spleen and lungs, nourishing the kidneys and nourishing yin. Gorgon also has the effect of nourishing the spleen and kidney.

Ingredients

1 piece Crucian Carp
20g Yam
20g Lily
20g Gorgon
250g Lean Meat
1 clove Tangerine Peel
2 pcs Candied Dates

Lily and Yam Crucian Soup

1. Prepare various materials: yam, lily, gorgon, dried tangerine peel

2. Boil the pork in a pot under cold water, then wash and set aside

3. Wash the fish, drain the water, and fry in a frying pan. If the fish maw has seeds, take it out and fry

4. Fry until golden brown and then fry on the reverse side. The fish roe is fried hard on both sides and then stuffed back into the fish maw. After the fish is golden on both sides, add some cooking wine and fry until volatile

5. Fill a clay pot with 2 liters of water, add washed yam, lily, gorgon, tangerine peel, and open fire

6. Add blanched lean meat, sliced

7. Also add the fried crucian carp

8. There are also two candied dates, cover, and boil on high heat until the water boils for another 15 minutes, then turn to medium and low heat for 1 hour.

9. Finished product

Tips:
1. The skin of the fish must be fried golden brown, the soup will be milky white
2. If you don’t like the lily burnt, put it in the last half an hour
3. Boiling soup with cold water materials, the nutrition of the materials will be more delicious