Crucian carp in vinegar soup

Overview

The skin and flesh of Schisandra chinensis are sweet and sour, and the core is bitter and salty, hence the name Schisandra chinensis. It can replenish qi and promote fluid production, nourish the kidney and heart, and astringe and solidify astringency. This soup can help appetite, and is good for calcium supplementation. Crucian carp contains protein, high calcium content, and a variety of vitamins, trace elements, thiamine, riboflavin, niacin, etc., which are good for qi and spleen, diuretic and swelling, and breast enhancement. It is good for calcium absorption and deposition, and helps prevent osteoporosis in the elderly.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• pregnant women
• old man
• dinner with friends
• lunch
• cooking wine
• crucian carp
• msg
• oil
• schisandra
• vinegar
• chopped green onion
• pepper
• salt
• water

Ingredients

Steps

1. 1 Main ingredients

   

2. 2 Wash Schisandra chinensis and soak in water for 10 minutes

   

3. 3 Pour a little oil into the pot and heat until 50% hot

   

4. 4 Add the disemboweled crucian carp, fry briefly, and take it out

   

5. 5 Wash the oil pan, add water and cooking wine

   

6. 6 Add salt and crucian carp, bring to a boil over high heat,

   

7. 7 Turn to low heat, cover and simmer

   

8. 8 When the soup turns white, add Schisandra chinensis and cook for another 10 minutes

   

9. 9 Add MSG and vinegar and cook for 3 minutes

   

10. 10 Take out of the pot, put into a soup plate, sprinkle with pepper

    

11. 11 Sprinkle with chopped green onion and serve