This soup has a milk-passing effect. After the postpartum, the milk is insufficient for milking. It is effective for three or four days.
The squid goes to the scales to get the internal organs and wash them. Drain the water for later use.
A little oil in the pot, fry the squid to golden on both sides. Pour into the stockpot with boiling water.
After 3-5 minutes of the fire, turn to a small fire, add ginger slices of garlic and pass grass. After an hour, put a proper amount of salt out of the pot.
The fish gill should be cleaned, and the black film in the fish belly should be cleaned, otherwise there will be astringency. The fish is fried and then boiled. The soup is milky white. Just put salt before the pan, the taste is super delicious! ! When you like the chopped green onion, sprinkle with chopped green onion. The beautiful mothers who are used to milk, must put less salt.