Ingredients: 500g of zucchini, 400g of crucian carp, garlic, ginger, refined salt, monosodium glutamate, sesame oil and peanut oil.

working methods

1. Remove the scales, gills and internal organs of crucian carp and wash them. Scrape off the skin, remove the pulp, wash and cut into pieces. Garlic and ginger are peeled, washed and shredded.

2. Set the pot on fire, add peanut oil to heat it, add crucian carp, fry on both sides, push it aside, add garlic and shredded ginger to the pot, add appropriate amount of water to boil, pour in zucchini slices, cook until the fish is cooked, and season with salt, monosodium glutamate and sesame oil.

efficacy

Supplementing qi to relieve summer heat, strengthening heart and brain, invigorating spleen and stomach, promoting fluid production to quench thirst, moistening intestine to relieve constipation, and promoting diuresis to reduce swelling.