5 hours

Efficacy: Crucian carp is sweet in taste and neutral in nature, and enters the spleen, stomach, and large intestine meridians; it has the effects of strengthening the spleen, appetizing, replenishing qi, diuresis, lactation, and dehumidification. effect. The protein contained in crucian carp is of high quality, complete, and easy to digest and absorb. It is a good source of protein for patients with liver, kidney, and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance, such as hepatitis, nephritis, hypertension, heart disease, chronic bronchitis, etc. Disease patients can consume it regularly. Crucian carp has the effects of invigorating the spleen and diluting dampness, harmonizing and appetizing, activating blood circulation and unblocking collaterals, and warming the middle and lowering qi. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes. Postpartum women stew crucian carp soup. , can replenish deficiency and relieve lactation.

Ingredients and methods of crucian carp soup:

Ingredients: One crucian carp, fat tofu (500 grams of tender tofu), 20 grams of cooking wine, 10 grams of salt, 5 grams of ginger, appropriate amount of green onion ,

Method:

1. Remove the internal organs, scales and gills of crucian carp, cut off the fins and tail, wash and drain.

2. Add water to the pot, bring to a boil, turn to medium heat, add tofu, blanch for about 3 minutes, remove and cut into pieces.

3. Heat the wok, add oil, turn to low heat, add crucian carp and lightly fry both sides until golden brown.

4. Add water to the pot and bring to a boil, then lower the heat to low, add crucian carp, ginger and cooking wine and cook for about 20 minutes. Add tofu and salt and continue cooking for about 10 minutes. Sprinkle with chives.