Nourishing Pingbu Tang Soup Peeled White Beer

Nourishing Pingbu Tang Soup Peeled White Beer

Guangdong folk call it “white magpie” or moray eel.

Similar to the eel, it should be divided into yellow eel, black eel and white eel.

The flesh is tender, the skin is fatty, the entrance is fat and waxy, and the taste is delicious.

But after all, “sexuality is heavy.”

The soup can be peeled, and the beer is used to soak the white clams in a new way.

Chenpi can remove fishy odor, beer can not only remove the stinky earthy smell of glutinous rice, and then add wine flavor, but also soup and vegetables, simmering slices are refreshing and mellow, and the soup can nourish and tonic.

  Ingredients: 1/3 of rind, 300 ml of beer, 400 g of white meat, 25 g of ginger wine, 3 slices of ginger.

  Cooking: Soak the skin of the skin; wipe the mucus with salt to remove the mucus, wash, wipe with water, cut into shuangfei slices with an oblique knife, and marinate with ginger wine and soy sauce for a while.

Add 1,000 ml of clear water (about 4 bowls) and ginger, tangerine peel, and wuhuo to the casserole until the taste is good. After the beer is rolled, simmer the glutinous rice cakes. Use a medium heat to immerse until cooked.?
For 4 people.