Egg skin loach soup

Overview

Loach - known as water ginseng, high in protein and low in fat, rich in nutrients and has high medicinal value. "Compendium of Materia Medica" records that loach has the effect of warming and replenishing qi; it has certain medicinal effects on quenching thirst and sobering up, promoting urination, aphrodisiac, and reducing hemorrhoids. It has good curative effect on hepatitis, night sweats in children, hemorrhoids, itchy skin, bruises, finger boils, impotence, ascites, mastitis and other diseases. It is especially suitable for people with weak body, weak spleen and stomach, malnutrition, and children with night sweats. It is helpful for growth and development. People who are prone to colds and sweat a lot while sleeping can drink more.

Tags

• soups
• egg
• ginger
• loach
• oil
• salt

Ingredients

Steps

1. 1 Peel 3 eggs and mix well.

   

2. 2 Add oil to the pan and fry the eggs over low heat until both sides are golden brown.

   

3. 3 Cut the egg skin into even strips and set aside.

   

4. 4 Wash the loach with rice water to remove the mucus.

   

5. 5 Heat oil in a pan, pour in the loach (because the loach is still alive, cover it as soon as you put it in, it only takes a short while, it's a bit cruel...) and fry until both sides are slightly brown.

   

6. 6 Add appropriate amount of water and a few slices of ginger.

   

7. 7 Bring to a boil over high heat and bring to a boil until the soup turns milky white.

   

8. 8 Add the egg skin and boil for another 3-5 minutes.

   

9. 9 Add salt to taste, and add chopped green onion (I forgot to buy green onions, so I added a few chopped vegetable leaves for decoration)

   

10. 10 Have a bowl, in one word - fresh! ! !