Tremella Fish Soup

Name: Tremella Fish Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Fish head; 1 piece Fish tail; 6 Red dates; 1 piece Tremella; 3g salt; 5g ginger; 1ml Soy sauce; 1ml Cooking Wine; 3ml oil

by sourcehe

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Tremella is rich in nutrients, and it contains protein, fat, and a variety of amino acids and minerals. Tremella is sweet, light, flat and non-toxic. It not only has the effect of nourishing the spleen and appetizing the stomach, but also has the effects of clearing the intestines, nourishing yin and moisturizing the lungs. It can enhance human immunity and is a good moisturizing food. Jujube is very high in vitamin content, and has the reputation of "natural vitamin pill". The weekend is Mother's Day, and I will make a bowl of soup for my mother-Tremella fish soup.

Ingredients

1 piece Fish Head
1 piece Fish Tail
6 Red Dates
1 piece Tremella
3g Salt
5g Ginger
1ml Soy Sauce
1ml Cooking Wine
3ml Oil

Tremella Fish Soup

1. Fish head and tail, wash, drain, add salt, oil, steamed fish soy sauce, cooking wine and marinate for 5 minutes;

2. Wash and soak the white fungus, let the white fungus foam, tear open, drain the water, and set aside;

3. Boil the water, add the white fungus and red dates, and boil for 30 minutes;

4. Heat the pan, pour the oil, add the fish head, fish tail, and ginger to a small fire;

5. Slightly yellow, turn the other side and continue to fry, and the two sides are slightly yellow;

6. Put the fried fish into the boiled white fungus and red dates, and continue to boil for 10 minutes;

7. For the cooked soup, add salt and mix well.

8. Dedicated to Mother's Day, a bowl of moisturizing, beautifying and immune enhancement soup-Tremella fish soup.

Tips:
1. Buy Tremella to be golden yellow, shiny, light and loose, thick fleshy, tough and elastic, without ears, feet, black spots, and no impurities on the pedicle;
2. The white fungus and red dates must be boiled first, and the fish will not be rotten after putting the fish;
3. The fish should be fragrant to fry, remove the fishy, and cook the soup;
4. The water for the soup should be enough at one time, and no water should be added in between.