Poria cocos, millet, carp and fish are introduced in detail from the aspects of cooking and efficacy: dietotherapy, clearing away heat and toxic materials, invigorating spleen and appetizing, arteriosclerosis and osteoporosis.

Taste: Original flavor technology: braised Poria cocos, braised Poria cocos, millet and carp. Material: main ingredient: 750g of carp.

Accessories: 350g chestnut (fresh) and 20g poria cocos.

Seasoning: yellow rice wine 10g, salt 3g, soy sauce 5g, ginger 10g, onion 10g, garlic (white skin) 10g, brown sugar 3g, monosodium glutamate 1g to teach you how to make poria cocos and millet fish delicious.

2. Wash and slice Poria cocos;

3. Cooked millet, shelled and peeled;

4. Cut the onion and slice the ginger;

5. Marinate the fish with yellow wine, salt, soy sauce, ginger slices, onion segments, garlic and brown sugar for 20 minutes;

6. Fill the belly of the fish with garlic, ginger slices and onion segments, fry them in the oil pan and pick them up;

7. Put the millet in the oil pan and fry for 2 minutes, then inject water to boil;

8. Add fish and Poria, cook with slow fire, and add monosodium glutamate. Tips-Health Tips:

Clear away heat and promote diuresis, and lose weight. Suitable for obesity.

Pie-food phase grams:

Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer.

Poria cocos: Poria cocos is astringent, and it is afraid of Mongolian medicine, Sanguisorba officinalis, realgar, Gentiana macrophylla and tortoise shell. Avoid rice vinegar.

Poria cocos, millet, carp and fish are introduced in detail from the aspects of cooking and efficacy: dietotherapy, clearing away heat and toxic materials, invigorating spleen and appetizing, arteriosclerosis and osteoporosis.

Taste: Original flavor technology: braised Poria cocos, braised Poria cocos, millet and carp. Material: main ingredient: 750g of carp.

Accessories: 350g chestnut (fresh) and 20g poria cocos.

Seasoning: yellow rice wine 10g, salt 3g, soy sauce 5g, ginger 10g, onion 10g, garlic (white skin) 10g, brown sugar 3g, monosodium glutamate 1g to teach you how to make poria cocos and millet fish delicious.

2. Wash and slice Poria cocos;

3. Cooked millet, shelled and peeled;

4. Cut the onion and slice the ginger;

5. Marinate the fish with yellow wine, salt, soy sauce, ginger slices, onion segments, garlic and brown sugar for 20 minutes;

6. Fill the belly of the fish with garlic, ginger slices and onion segments, fry them in the oil pan and pick them up;

7. Put the millet in the oil pan and fry for 2 minutes, then inject water to boil;

8. Add fish and Poria, cook with slow fire, and add monosodium glutamate. Tips-Health Tips:

Clear away heat and promote diuresis, and lose weight. Suitable for obesity.

Pie-food phase grams:

Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer.

Poria cocos: Poria cocos is astringent, and it is afraid of Mongolian medicine, Sanguisorba officinalis, realgar, Gentiana macrophylla and tortoise shell. Avoid rice vinegar.