How to make red bean and dace soup with kudzu root

For many foodies, seeing delicious food is their greatest happiness. So today I will give you a chance to learn how to make this red bean, grass carp and kudzu vine soup with me. I believe that it will taste even better when you do it yourself!

1. Put the pork fan bones in a pot of cold water, bring to a boil, remove and rinse to remove the blood foam.

2. After cleaning the scales and internal organs of the dace, wipe off the moisture and fry in a frying pan over medium heat until golden brown.

3. Turn over and fry on medium heat until golden brown

4. Soak the red beans and tangerine peel in cold water. After the tangerine peel is softened, scrape the white scoop with a knife.

5. Peel the kudzu vine and cut into pieces with a rolling knife

6. Put all the ingredients into the soup pot. I use an electric pressure cooker and add appropriate amount of water.

7. Start the soup cooking process; (If you use an ordinary pot to cook soup, you should cook it on high heat until the water boils, keep the high heat for 10 minutes, then turn to low heat and cook for 1.5 to 2 hours. When cooking on low heat, the fire should not be too low, and the soup should be kept in a slightly boiling state)

8. After the electric pressure cooker soup program is finished, first take out the grass carp, then pour the soup and residue into the soup pot, cook on high heat for 15 minutes, and add salt to taste. (Before putting it into the soup pot, you must first remove the dace, otherwise, the dace will rot, and then there will be many small fish bones stuck to other ingredients, so be sure to remove the dace first)

9. If you use a soup bag to hold the fish, take it out of the bag before adding salt. When taking it out of the bag, press it a few times with a spoon to squeeze out the soup inside.

For some people, making red bean, dace and kudzu soup may be simple, but only if you put your heart into it, can you really do it well.