Ingredients: Amomum villosum powder 5g, cardamom 1 crushed into powder, live crucian carp 500g (gross weight), ginger, onion, yellow wine, monosodium glutamate, edible oil and salt.
Production: after the live crucian carp is slaughtered, the scales are removed and the internal organs are washed, and the crucian carp is hung and drained. When the oil in the pan is hot, fry the fish until it is slightly yellow, add the onion and ginger, stir-fry and add the clear soup, boil the yellow wine, monosodium glutamate and salt with strong water, then continue to cook with medium fire until the fish soup turns white, wrap the minced Amomum villosum and cardamom powder in gauze and put them into the same cooking until the fish is cooked.
Efficacy: The main nutritional components of this product are protein 47g, fat 17g, carbohydrate 12g and calorie1628kJ (389Kcal). Amomum villosum promotes digestion and appetite, warms spleen and stops diarrhea, warms stomach and stops vomiting, and eliminates dampness; Cardamom dries the dampness and strengthens the spleen, warms the stomach and stops vomiting; Carassius auratus strengthens the spleen, promotes diuresis and nourishes viscera. Therefore, this product has the effects of invigorating spleen and tonifying deficiency, promoting qi circulation and promoting diuresis. It is suitable for patients with weakness of spleen and stomach, fullness due to deficiency and cold, epigastric distension and pain, loss of appetite, body deficiency, stagnation of water and dampness, and ascites edema. But it is not suitable for eating with mustard, and crucian carp can't be cooked with Ophiopogon japonicus. Features: This soup is delicious and fragrant.
Two: Amomum villosum pork belly soup
Ingredients: broken bowl 500g (fresh leaves are preferred), Amomum villosum 10g, roasted licorice 5g, a piece of fresh pork belly, pig tail keel 150g, and 2~3 slices of ginger.
Practice: Wash pork belly, remove fat and oil, scrub it with a little salt, wash it with clear water, then scrub the inside and outside with raw powder and salt, wash it with clear water, drag it into boiling water and scrape off the white film. Clean the broken bowl, put it into the pig's belly with ginger slices and roasted licorice, put the pig's tail keel into the casserole, and add about 6 bowls of water. Boil with strong fire first, then simmer for 2 hours, then add Amomum villosum (knocking seeds) and boil for a while. ...