Pleurotus Eryngii Crucian Carp Soup

Name: Pleurotus Eryngii Crucian Carp Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 150g Pleurotus eryngii; 50g Broccoli; Some Cooking oil; Some salt; Some shallot; Some ginger; 5g Astragalus

by Ge Sijia

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today I forgot to buy green onions, so I didn’t reconcile with the green broccoli. I pinched a few slender green onions in the flower pots on the balcony to embellish them.

I remember seeing Lao Yang’s astragalus boiled fish, he said that an old Chinese doctor said that astragalus is a good thing, so I also put in the amount that can be used to maintain the body, it is definitely good. "

Ingredients

2 pieces Crucian Carp
150g Pleurotus Eryngii
50g Broccoli
Some Cooking Oil
Some Salt
Some Shallot
Some Ginger
5g Astragalus

Pleurotus Eryngii Crucian Carp Soup

1. Clean up 2 crucian carp; prepare ginger and astragalus;

Pleurotus Eryngii Crucian Carp Soup recipe

2. Pleurotus eryngii slices and broccoli into small stalks, rinse and set aside;

3. Heat the pot and pour the oil to heat, add the ginger slices, and fry the crucian carp until both sides are browned;

4. Put the fried fish in another ceramic pot, and put astragalus on the fish;

5. Leave the oil in the pot and stir-fry the pleurotus eryngii to soften; blanch the broccoli with salted boiling water;

6. Pour the sauteed pleurotus eryngii into the pot;

7. Then add an appropriate amount of water, cover and bring to a boil on high heat, and simmer on low heat for 20 minutes;

8. The milky white crucian fish soup has been boiled;

9. Finally, add broccoli, add salt, and sprinkle with chopped green onion.

10. Give me a bowl quickly.

Tips:
1. Blanch the broccoli with salted boiling water, it will not turn into an ugly color, it will always be green.

2. Do not add MSG, the original flavor, the fish soup itself is very fresh, and there is also the umami flavor of abalone (Pleurotus eryngii).

3. When frying the fish, the pot and oil must be hot, or add ginger slices, the fish will be fully fried.

4. Take the fish out and eat it alone when eating, otherwise there will be fish bones in the soup.