Ingredients

1 sea bass , cleaned and lines on both sides
50 g Chinese wolfberries
1 can button mushroom
1 scallion , chopped
5 slices ginger
5 cups stock ( broth )
salt
5 tablespoons rice wine
1 teaspoon hoisin sauce
Chinese Wolfberry and Sea Bass Soup is a traditional Chinese dish that originated in Guangdong Province. It is a savory and nutritious soup that combines the fresh flavor of sea bass with the sweetness of wolfberries. The soup is also known as 'Guiqi Jiyu Tang,' which translates to 'soup with wolfberry and chicken.' The soup is usually served during the winter to warm up the body and nourish the skin.

Instructions

1.Rinse the wolfberries and soak them in water for about 5 minutes until soft.
2.Cut the sea bass into chunks and rub with salt and rice wine.
3.Heat a pot with oil and sauté the ginger and scallion until fragrant.
4.Add the mushroom and stir-fry for 2 minutes.
5.Pour in the broth and bring to a boil.
6.Add the sea bass, wolfberries, hoisin sauce, and cook for 5 minutes until the fish is cooked through.

PROS

This soup is low in calories, high in protein, and loaded with vitamins and antioxidants.

The sea bass is rich in omega-3 fatty acids that promote heart health and brain function.

The wolfberry is known for its immune-boosting and anti-aging properties.

CONS

The soup may not be suitable for people with fish allergies.

It can be time-consuming to clean and prepare the fish.

HEALTH & BENEFITS

This soup is a nutritional powerhouse packed with health benefits.
The sea bass is a great source of protein, which is essential for building and repairing tissue in our body.
The wolfberry is rich in vitamin C, which boosts our immune system and supports healthy skin and collagen production.

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