Ingredients: male fish head 1 piece, gastrodia elata 50g, salt, onion, ginger, garlic and a little cooking wine.

Wash the fish head with clear water, remove the dirt from the gills and cut it into two sides. Wash gastrodia elata, cut into pieces, soak in clear water and drain for later use. Heat a red pot, put in oil, saute ginger slices, add a little cooking wine, pour in fish head, fry for about 1~2 minutes, and then take out. Pour water into the stew pot, first put the fish head at the bottom of the stew pot, and then add gastrodia elata to make the water boil. After the water boils, simmer for 1~2 hours, and then add a proper amount of salt.

2. Lycium barbarum and pork liver soup

Ingredients: 50 grams of Lycium barbarum, 400 grams of pork liver, 2 pieces of ginger, a little salt.

Wash Lycium barbarum with clear water. Wash pork liver and ginger with clear water respectively. Slice pork liver, peel ginger and cut into 2 pieces. First, add a proper amount of water to Lycium barbarum and ginger, and simmer for about 30 minutes. Turn to medium heat for about 45 minutes, then add pork liver. Pork liver is ripe, season with salt. Once in the morning and once in the evening.

3. Crucian carp and red bean soup

Ingredients: 200g peanut, adzuki bean 1 20g, crucian carp1.

Wash peanuts and adzuki beans respectively and drain; The crucian carp is disembowelled to remove scales and intestines; Put them together in a large bowl, add a little cooking wine and refined salt, steam and stew over high fire, and simmer over low heat until the peanuts are cooked.