Apricot abalone mushroom crucian carp soup
Today, I forgot to buy onions, so I didn't want to go with green broccoli. I pinched a few thin shallots in the flowerpot on the balcony, and I had the right to decorate them.I remember seeing Lao Yang's boiled fish with Astragalus. He said that an old Chinese doctor said that Astragalus is a good thing, so I also put a healthy amount into it, which is absolutely beneficial.1. Broccoli will not turn into an ugly color if it is blanched in boiling water with salt. It will always be green.2. Do not add monosodium glutamate. The fish soup itself is very fresh. Besides, there is the fresh taste of Abalone (Pleurotus eryngii).3. When frying fish, the pan and oil must be cooked hot, or add ginger slices, and the fish will be completely fried.4. When eating, take out the fish to eat alone, otherwise there will be fish bones in the soup.
Step 1 . Clean up 2 crucian carp; Prepare ginger and astragalus;
Step 2 . Slice Pleurotus eryngii, break broccoli into small pieces, wash and set aside;
Step 3 . Heat the pan, pour oil and heat, add ginger slices, and fry crucian carp until both sides are burnt yellow;
Step 4 . Put fried fish in another ceramic pot, and put Astragalus on the fish;
Step 5 . Leave the oil in the pot and stir fry the Pleurotus eryngii until soft; Broccoli is blanched in boiling water with salt;
Step 6 . Pour the fried soft Pleurotus eryngii mushrooms into the pot;
Step 7 . Add a proper amount of water, cover and bring to a boil over high heat, and simmer over low heat for 20 minutes;
Step 8 . The white crucian carp soup has been boiled;
Step 9 . Finally, pour in broccoli, add salt and sprinkle scallions.
Step 10 . Give me a bowl quickly.
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