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Practice of fresh gastrodia elata fish head soup
material

condiments

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Fish head 500 grams

condiments

oil

10g

salt

10g

root of membranous milk vetch

10g

Angelica dahurica root

5 grams

Chinese wolfberry

10g

Chuanxiong rhizome

3 grams

tall gastrodia

10g

Longan (dried)

10g

red date

20 grams

dangshen

10g

Stewed fish head with fresh gastrodia elata.

1.

Clean fish head

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2.

Prepare materials

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3.

Remove the core from the jujube, and put all the materials except Lycium barbarum into the stew pot.

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4.

food tray

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5.

Add the fish head and fry until cooked.

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6.

Fry until golden brown on both sides

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7.

Add the stew and cold water.

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8.

Cover the saucepan and put it in the saucepan.

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9.

Cover the saucepan, set the stewing mode to 1.5 hours, and add Lycium barbarum to stew for the last 5 minutes.

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10.

Season with salt, and the delicious stew can be served.

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1 1.

Delicious stewed fish head with gastrodia elata

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Finished map of stewed fish head with fresh gastrodia elata

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Cooking tips

1, the fish head should be fried on both sides until golden brown, and then put into the stew;

2. stew with warm water or cold water.

Stewed fish head with gastrodia elata has the functions of calming the liver, calming the wind, expelling wind and relieving pain, and calming the nerves; Promote blood circulation. Used for headache, dizziness, blood stasis headache, numbness of limbs, etc. It is especially suitable for cervical spondylosis of carotid type.