Autumn and winter gourmet recipes chicken leg mushroom carp soup
Autumn and winter are when the carp is the most plump, with the most delicious food.
In winter, if you have too much meat or too much alcohol, drinking plum carp soup has the effect of refreshing and refreshing.
Today we introduce another special carp soup. The ingredients are coprinus and milk. The soup is rich in flavor and rich in protein, minerals and vitamins. It has the functions of eliminating fatigue, promoting metabolism, regulating appetite and helping digestion.
3-4 servings: 1.
Wash the cut carp and cut into sections; 2.
Wash the coprinus mushrooms and slice them; wash and soak the wolfberries, cut the shallots into sections; 3.
Crack a small piece of ginger, heat the pot, rub the ginger on the pot again, put two tablespoons of oil, heat the oil to 60%, fry the fish until slightly yellow, add ginger and water, turn to medium and low heat after boiling the fireMinutes; 4.
Add chicken leg mushrooms, wolfberry, milk, spring onion, simmer for 10 minutes, season with salt and serve.
Efficacy: appetizers and spleen, diuresis and swelling, and fertility.
● Liangtangxinshui carp has two thin white bars on both sides of the belly of the carp, which can be removed to remove the fishy smell; cut a small mouth near the gills of the carp, and the white bars are exposed.You can pull it off with force.