Salangidae are a family of osmeriform fish, found in freshwater environments in Southeast Asia.
Salangidae, rich in calcium, high protein, low in fat, without big fishbone, is suitable for children. You don’t need to remove the fin and bones of the fish, so the nutrition is complete. It is beneficial for stimulating immunity and longevity.
Difficulty: cutting (elementary)
Cooking time: 10-30 minutes
Ingredients: 20g dried Salangidae; 80g broad beans
Seasonings: 2tbsp of oil; 2tsp of salt
1. Macerate the dried Salangidae with clean water in advance. Remove the broad bean shells, clean them. The shells of broad beans must be removed immediately before eating.
2. Pour some water into a pot, bring into boiling. Blanch the broad beans in the boiling water and take them out. Clean the macerated Salangidae.
3. Put a wok above the fire, add 2tbsp of oil and heat it. Add the Salangidae in the wok to stir fry.
4. Add some boiled water, pour the blanched broad beans into the wok. Boil the soup on strong heat until the soup is well-done, and then shift to gentle heat.
5. When the soup is boiled to white, sprinkle 2tsp of salt. Turn off the heat when all the materials are well done. Take out the soup and serve.
Cooking Tips：The shells of broad beans must be removed immediately before eating. The soup is fresh, so chicken powder is not needed. And you can add moderate amount of salt according to personal taste.