How to make fungus cabbage fish soup

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor will now introduce to you the wood ear and cabbage fish soup. Let’s learn it quickly.

1.1 Ingredients: crucian carp, dried black fungus and Chinese cabbage.

2. Soak the Chinese cabbage in clean water for 20 minutes, then wash it, drain it and set aside.

3. Soak the dried fungus, wash it clean and remove the stems.

4. Blanch it.

5. Wash the casserole, add appropriate amount of water and ginger at one time.

6. Cover the pot and bring to a boil over high heat.

7. Put the cleaned crucian carp into the wok.

8. Fry until both sides are golden brown.

9. Pour the boiling water in the casserole and cook over high heat for 2 minutes.

10. Pour the crucian carp and soup in the wok into the casserole.

11. Cover the pot, bring to a boil over high heat, then simmer over low heat for 45 minutes.

12. Open the lid and take out the fish.

13. Add the fungus.

14. Add the chopped bok choy, cover the pot, bring to a boil over high heat and cook for 5 minutes.

15. Open the lid and pour in an appropriate amount of fish sauce.

16. Add appropriate amount of chicken powder for seasoning and turn off the heat.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to the wood ear and cabbage fish soup is quite detailed. Save it and make it when you have the chance.