Crucian carp is a common fish, which has the effect of invigorating spleen and promoting diuresis. Crucian carp soup is a dish suitable for patients with esophageal cancer.

Raw materials of crucian carp soup: 200g crucian carp 1, a little ginger, onion, pepper, refined salt and edible oil.

Practice: Slaughter the fish to remove scales, gills and internal organs, wash it, and cut the ginger into pieces for later use; Put the pot on the fire, pour in cooking oil, add the crucian carp while it is hot, fry until both sides turn yellow, then add appropriate amount of water and Jiang Mo, first boil it with high fire, then cook it with low fire for 30 minutes, then add pepper and salt for a while.

Efficacy: invigorating qi and spleen, stimulating appetite and reducing adverse reactions, suitable for patients with qi deficiency of esophageal cancer.

Usage and dosage: 1 material per day, which can be taken three times, and finally the fish is eaten.

2. What kind of fish is used for stewing fish?

After the snakehead is slaughtered, it is washed and dried, the tail is cut off, and the interrupted fish is removed along the back. There is a small amount of fishbone residue near the belly of the fish, which is removed with a knife. The remaining fish without thorns are cut into thin hair pieces obliquely along the skin. Cut the remaining fish chops into sections and keep them together with the head and tail skins for later use.

Practice: drain the blood of the previously treated fish rack in boiling water, and then take it out to dry. Put the salted fish into a casserole filled with water, and add ginger slices (a little more), lotus roots (peeled and cut into hob pieces) and onion segments. After the fire boils, simmer for 2.5-3 hours, and then add appropriate amount of salt and chicken essence.

3. What carp is used for stewing fish?

Ingredients of carp soup: 1 carp, 80g ginger, 1 tablespoon medlar. 2 tablespoons of rice wine, salt 1 teaspoon.

Practice: carp should remove gills and stomach, clean and not scale. It is also more convenient to buy cooked carp. Peel ginger, wash and slice. Heat the pot, add oil, add carp, fry on both sides, add 600 ml of water, rice wine, salt, medlar and ginger slices, cover the pot, and cook for 1 hour.