Stewed fish head with Chuanxiong and Angelica dahurica

Traditional Chinese medicine believes that the climate characteristics of spring are dominated by wind, and wind evil can be a causative factor alone or often combined with other evil spirits. For illness. The Chinese medicine Chuanxiong and Angelica dahurica are used to cook fish head soup. It has the effects of dispelling head wind, reducing swelling and relieving pain. It also has the effect of nourishing the brain. It can treat migraine, head wind and headaches caused by excessive brain use, brain swelling and dizziness. It is suitable for those who often have headaches. Especially suitable for women.

Ingredients: 6 grams each of Chuanxiong and Angelica dahurica (available in traditional Chinese medicine stores), 1 large fish head (about 600 grams), 100 grams of lean pork, 8 peppers, and 3 slices of ginger.

Cooking: Wash Chuanxiong and Angelica dahurica; remove and wash the gills of large fish heads, cut them in half, wipe off the water, fry in oil in a wok until thoroughly fried, splash in a little Shaoxing wine, scoop up; wash the lean pork net. Put the ginger and pepper into a clay pot together, add 2500 ml of water (10 bowls), bring to a boil over high heat, then simmer over low heat for 2 hours, then add salt, enough for 3 to 4 people.