The practice of Shuangshu Clam Fish Pills introduces the cuisines and their effects in detail: nourishing liver prescription, diuretic prescription, improving eyesight prescription, malnutrition prescription and anticancer prescription.

Taste: Salty and umami. Craft: Braised fish balls with two dishes. Ingredients: grass carp 250g, carrot1500g and lettuce1500g.

Seasoning: cooking wine 10g, egg white 80g, salt 4g, monosodium glutamate 2g, lard (refined) 10g, starch (pea) 38g, onion 5g, ginger 5g and pepper1g. Features: This dish is beautiful and elegant in color, fresh and refreshing. Teach you how to make double-dish clam fish balls, and how to make double-dish clam fish balls is delicious. 1. Remove the big thorns from the fish (grass carp), beat it into minced fish with the back of a knife, remove the oblique thorns and tendons from the minced fish, add cooking wine and egg white, beat it in one direction, then add 75g of refined salt, monosodium glutamate and cooked lard, and add 75g of wet starch (starch 38).

2. Dig radish and lettuce into balls, blanch them in boiling water, soak them in cold water to keep their color, and then soak them in 150g milk soup, which is delicious.

3. Put the wok on a strong fire, add water to boil, evenly squeeze the minced fish into balls and put them into the wok. After cooking, remove it with a colander and soak it in milk soup.

4. Put the pot on fire, add 25g of cooked lard, heat it, add onion and ginger to stir fry until fragrant, add clear soup to boil, take out onion and ginger, add salt, pepper and monosodium glutamate to taste, then add double vegetable balls to cook slightly, add fish balls to taste, and take out various ingredients and put them in a glass plate. Tick out the original soup with second-rate sauce and pour it on the dishes. Curry fish balls introduced the cuisines and their functions in detail: home-cooked recipes, stomach nourishing recipes, nourishing recipes and eyesight improving recipes.

Taste: curry flavor technology: yellow roasted curry fish balls material: main ingredient: grass carp 400g.

Accessories: carrot 25g, onion (yellow skin) 15g, coriander 15g.

Seasoning: 20g curry, garlic 15g (white skin), 25g tomato sauce, 2g pepper, 2g salt, 50g vegetable oil, 5g onion juice and 2g ginger juice teach you how to make curry fish balls and how to make curry fish balls delicious. Chop the fish, add onion and ginger juice and mix well to make stuffing;

2. Fish is made into fish balls for later use;

3. Dice onions and carrots;

4. Cut garlic into four pieces;

5. Cut the parsley into sections for later use;

6. Heat the pot with proper amount of oil, add onion, carrot and garlic and fry until golden brown;

7. Add oil curry and stir-fry until fragrant;

8. Add fish balls, stir fry, and boil in proper amount of water;

9. See fish balls floating on the noodle soup and sprinkle with pepper.

10. Take out, squeeze into tomato sauce and add coriander. Tips for making curry fish balls: You can make the fish balls of this dish yourself or buy them in the supermarket, and they all taste the same.

Pie-food phase grams:

Carrots: when taking ginseng and American ginseng, don't eat carrots together, so as not to be counterproductive and have no nourishing effect.

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.