淮山石斛牛鰍魚湯🟠Flathead fish and dendrobium soup with dried yam🔵

⬇️⬇️English recipe follows⬇️⬇️
淮山石斛牛鰍魚湯
材料：
牛鰍魚一斤
鮮淮山一斤
紅蘿蔔一斤
石斛20克（約半兩）
薑一小舊
蜜棗3粒
處理：
1. 石斛，清水浸3分鐘。
2. 蜜棗，清水浸3分鐘。
3. 牛鰍魚，打鱗，清除內臟，清水洗乾淨，擎乾水。
4. 薑，洗乾淨，拍鬆。
5. 鮮淮山，洗乾淨，去皮，切開一舊舊。
6. 紅蘿蔔，洗乾淨，去皮，切一舊舊。
7. 大火煲滾清水3升。
烹調：
1. 大火在鑊內燒熱油半湯匙。
2. 薑及魚，放鑊內，轉中慢火煎香。
3. 魚一面已煎至金黃色，反轉繼續煎。
4. 魚，兩面都已煎至金黃色，轉大火，加入大滾水3升，加入所有材料，冚蓋，大火滾起，轉中慢火，煲45分鐘。
5. 湯已煲好，熄火，除魚之外，夾起其他材料。
6. 湯，用隔篩過濾在大碗內。
7. 完成，可享用。
Flathead fish and dendrobium soup with dried yam
Ingredients:
Flathead fish 1 catty
Fresh yam 1 catty
Carrot 1 catty
Dendrobium 20g (about 0.5 tael)
Ginger (small) 1 No.
Candied dates 3 Nos
Preparation:
1. Dendrobium, soak in tap water for 3 minutes.
2. Candied dates, soak in tap water for 3 minutes.
3. The fish, get it scaled. Remove intestines. Rinse thoroughly. Drain.
4. Ginger, rinse with tap water. Beat well.
5. Fresh yam, rinse with tap water. Get it peeled. Cut in pieces.
6. Carrot, rinse with tap water. Get it peeled. Cut in pieces.
7. Heat up 3L of water at high flame.
Steps:
1. Heat up 0.5 tbsp of oil at high flame in wok.
2. Ginger and fish, put in the wok. Turn to medium-low flame. Fry well.
3. The fish, one side has been fried into golden yellow, flip over and continue frying.
4. The fish, both sides have been fried into golden yellow, turn to high flame. Add in 3L of boiled-up water, add in all the ingredients. Cover up the wok. Heat up at high flame. Turn to medium-low flame and boil for 45 minutes.
5. Soup has been boiled well, turn off fire. Pick up all the ingredients except the fish.
6. The soup, filter into a big bowl.
7. Complete. Serve.
淮山石斛牛鰍魚湯
Flathead fish and dendrobium soup with dried yam
This soup is moisturizing. Boil this soup to make you healthy.
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This soup is moisturizing. Boil this soup to make you healthy.

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淮山石斛牛鰍魚湯 Flathead fish and dendrobium soup with dried yam

[@VeryGood_VeryGood]

⬇️⬇️English recipe follows⬇️⬇️ 淮山石斛牛鰍魚湯 材料： 牛鰍魚一斤 鮮淮山一斤 紅蘿蔔一斤 石斛20克（約半兩） 薑一小舊 蜜棗3粒 處理： 1. 石斛，清水浸3分鐘。 2. 蜜棗，清水浸3分鐘。 3. 牛鰍魚，打鱗，清除內臟，清水洗乾淨，擎乾水。 4. 薑，洗乾淨，拍鬆。 5. 鮮淮山，洗乾淨，去皮，切開一舊舊。 6. 紅蘿蔔，洗乾淨，去皮，切一舊舊。 7. 大火煲滾清水3升。 烹調： 1. 大火在鑊內燒熱油半湯匙。 2. 薑及魚，放鑊內，轉中慢火煎香。 3. 魚一面已煎至金黃色，反轉繼續煎。 4. 魚，兩面都已煎至金黃色，轉大火，加入大滾水3升，加入所有材料，冚蓋，大火滾起，轉中慢火，煲45分鐘。 5. 湯已煲好，熄火，除魚之外，夾起其他材料。 6. 湯，用隔篩過濾在大碗內。 7. 完成，可享用。 Flathead fish and dendrobium soup with dried yam Ingredients: Flathead fish 1 catty Fresh yam 1 catty Carrot 1 catty Dendrobium 20g (about 0.5 tael) Ginger (small) 1 No. Candied dates 3 Nos Preparation: 1. Dendrobium, soak in tap water for 3 minutes. 2. Candied dates, soak in tap water for 3 minutes. 3. The fish, get it scaled. Remove intestines. Rinse thoroughly. Drain. 4. Ginger, rinse with tap water. Beat well. 5. Fresh yam, rinse with tap water. Get it peeled. Cut in pieces. 6. Carrot, rinse with tap water. Get it peeled. Cut in pieces. 7. Heat up 3L of water at high flame. Steps: 1. Heat up 0.5 tbsp of oil at high flame in wok. 2. Ginger and fish, put in the wok. Turn to medium-low flame. Fry well. 3. The fish, one side has been fried into golden yellow, flip over and continue frying. 4. The fish, both sides have been fried into golden yellow, turn to high flame. Add in 3L of boiled-up water, add in all the ingredients. Cover up the wok. Heat up at high flame. Turn to medium-low flame and boil for 45 minutes. 5. Soup has been boiled well, turn off fire. Pick up all the ingredients except the fish. 6. The soup, filter into a big bowl. 7. Complete. Serve.

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