1. Antai Carassius auratus Jiangren Decoction

Production method:

① Scales and viscera of Carassius auratus are removed and washed; Clean Amomum villosum, draining, grin, and adding into fish maw; Peel ginger, wash and shred for later use.

② Wash the stew, put the fish in, add the shredded ginger, cover the stew, stew for 2 hours, add lard, refined salt and monosodium glutamate to taste, and stew for a while.

2. Steamed sea bass with Amomum villosum

Ingredients: 25g sea bass, 1g Amomum villosum, 1g ginger, and appropriate amounts of cooking wine, refined salt, sesame oil and monosodium glutamate.

Practice:

1. Mash Amomum villosum, cut ginger into fine grains, put them into the belly of bass and put them in a bowl.

2. Add cooking wine, refined salt, sesame oil, monosodium glutamate and water and steam in a steamer. Eat as a dish or snack, eat meat and drink soup.