1, Rhizoma Chuanxiong, Radix Angelicae Dahuricae and Rhizoma Zingiberis Recens are cleaned, and Radix Angelicae Dahuricae is soaked and washed.
2, bighead 1 piece, remove gills, wash and drain, cut in half, and dry the water.
3. fry the fish head in the oil pan until it is slightly yellow and scoop it up.
4. Put all the ingredients into the stew pot together, add appropriate amount of boiling water, cover the stew pot, and simmer for 2-3 hours with slow fire.
5. After cooking, Chuanxiong Baizhi Fish Head Soup is seasoned and eaten.
Extended data:
Efficacy:
Angelica dahurica is warm, pungent, slightly bitter and fragrant, and has the effects of eliminating diseases, removing dampness, expelling pus and promoting granulation, promoting blood circulation and relieving pain.
The common name of bighead carp is silver carp, which is one of the four major fishes in China. The head of bighead carp is warm and sweet, which has the effect of tonifying deficiency and dispelling cold. It is mainly used for dizziness, wind-cold headache, etc. Regular eating can moisturize the skin, reduce blood fat, strengthen the brain and delay aging. It should be noted that the fried fish head is thicker with boiling water than with cold water.
Chuanxiong Baizhi Fish Head Decoction has the effects of dispelling cold, relieving exterior syndrome, promoting qi circulation, dredging collaterals, relieving pain, lowering blood pressure and lipid, invigorating qi and strengthening brain.
People's Network-Chuanxiong Baizhi Fish Head Decoction for dispelling wind and cold