Lily Huaishan California Perch Soup

by Crazy King

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

California sea bass has delicious meat and strong disease resistance. It is rich in protein, vitamin A and vitamin B. It is rich in a variety of trace elements: calcium, magnesium, zinc, selenium, etc. There are also more copper elements in the blood of California sea bass. "

Ingredients

1 piece California Bass
Some Dried Lily
Some Dry Yam
Some Wolfberry
Some Sliced Ginger

Lily Huaishan California Perch Soup

1. The California sea bass bought from the greedy cat is washed and slaughtered, and cut into a few large pieces.

2. Rinse the dried lily, dried yam and wolfberry, and soak the lily in water for 20 minutes.

3. Put two tablespoons of oil in a hot pan. When it is 60% hot, add the California sea bass. Fry it over a low heat until the skin is slightly yellow.

4. Pour 6 bowls of water into a wide-mouth pot and bring to a boil. Add the fried California sea bass, dried lily, dried yam, wolfberry and ginger slices. Cook on low heat for 40 minutes, then season with salt.

Tips:
1. California sea bass does not need to be fried enough to match the refreshing taste and efficacy of dried lily and yam in this soup.
2. Sprinkle a few chopped green onions when adding salt to make the whole soup look richer and more attractive.

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