【Cordyceps Flower Blackhead Fish Soup】---Nutritious and delicious soup

Overview

Cordyceps flower, also known as Cordyceps fungus, is Cordyceps militaris artificially cultivated in a culture medium. It is a medicinal fungus that combines insects and bacteria, and is a modern rare Chinese herbal medicine. Cordyceps flower is a popular ingredient. It is mild in nature, neither cold nor dry. It is safe for most people to eat. It is rich in protein and plays a certain role in enhancing and regulating the body's immune function and improving the body's disease resistance. It is beneficial to the liver and kidneys, replenishes essence, stops bleeding and reduces phlegm. It is mostly used in soups and medicinal diets. It is a new favorite in medicinal diets and is favored by doctors, nutritionists, chefs and housewives. Fathead fish is a grouper species widely distributed in the Yellow and Bohai Sea. The meat of fathead fish is tender and white, with low fat content and no thorns. It tastes particularly delicious. In our local area, it is often braised or steamed in sauce. It is also very suitable for soup. People often like to stew it with tofu. The stewed soup is milky white. This time I chose to stew it with Cordyceps flowers and blackhead fish. The stewed soup is delicious and has the unique aroma of Cordyceps flowers. It is very suitable for the elderly and children.

Tags

• soups
• common dishes
• soup
• cantonese cuisine
• maternity
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• cordyceps flower
• fathead fish
• garlic
• wolfberry
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 1 piece of fathead fish, cordyceps flowers Secondary ingredients: wolfberry, ginger, garlic Seasoning: salt, cooking wine, pepper

   

2. 2 Remove the internal organs of the fathead fish and wash it. Use kitchen paper or a clean towel to wipe off the water from the fish body. Add oil in a pan. When the oil temperature is 70% hot, fry the fish in the pan. It is better to fry the fish body until golden brown on both sides

   

3. 3 Fry the ginger and garlic in the pan

   

4. 4 When the fragrant aroma comes out, immediately pour in boiling water, bring to a boil over high heat, and add a little cooking wine to remove the fishy smell

   

5. 5 When the fish soup turns milky white, turn down the heat and put the soaked Cordyceps flowers into the pot and simmer together. After simmering for 40 minutes, add the wolfberry into the pot and simmer for another 5 minutes

   

6. 6 Add salt and pepper to taste