Ingredients

1 live black fish (about 1000 grams), 500 grams of black beans, 20 grams of licorice, appropriate amounts of rice wine and white sugar. Method

Kill the snakehead fish alive, remove the scales and gills, disembowel it and remove the internal organs, keep the liver, wash and dig it dry, and cut into pieces for later use.

Remove impurities from black beans, wash them, pour them into a large casserole, add cold water and soak them for about half an hour.

Bring the black bean soup to a boil over high heat, then simmer over low heat for 1 hour. Pour in the blackened fish pieces, add 1 tablespoon of licorice, rice wine, and 4 tablespoons of sugar. Continue to simmer slowly for 2 hours, until the fish and beans are thoroughly cooked, then remove from the heat. How to take

Take 1 small bowl each time on an empty stomach, discard the licorice residue when eating, 2 times a day, and finish in 5 to 6 days. Meridian distribution of nature and flavor

Snakehead fish is cold in nature, sweet in taste, and returns to the spleen and stomach meridians. Food compatibility

The time of steaming fish should not be too long, otherwise the fish will become old. Tips from Yangshengtang

This soup can strengthen the spleen and stomach, benefit the five internal organs, nourish the liver and kidneys, and reduce swelling and toxins. Suitable for liver cirrhosis and ascites.