(a) common practice

1. pot on the fire under the water boiling, into the governance of the clean fish head and half of the green onion into knots), half of the ginger (cut into slices) boiled for 10 minutes or so, fish out of the fish head while hot to remove all the fish skull (try to keep the fish meat intact), standby.

2. pot on the fire hot, under the cooked lard, will be boneless fish head meat pan frying for a moment, and then under the wine, salt, fresh soup, ginger half (cut into pieces) with medium heat for 10 minutes, and then with a leaky spoon fish out the fish head meat into the soup bowl.

3. Cut the shredded tofu, shredded vegetables, asparagus, mushrooms into the original broth into the boiling, seasoning, thickening with wet starch, and then dripping into the beaten egg, and then under the red oil, sesame oil, balsamic vinegar, push evenly, poured into the fish head of the soup bowl, sprinkled with pepper, half of the green onions (chopped into small pieces) that is to become.

The key to making

1. When cooking the fish head, the fire should not be too big, and do not overcooked, otherwise it is easy to break the bones and incomplete.

2. Remove the bones carefully and carefully, and move gently.

3. When frying the fish head, the pan must be heated through first and sizzle the pan with oil, so that the fried fish head is not easy to stick to the pan.

(2) orange flavor practice

Raw materials: half a bottle of canned orange, half a bottle of canned lotus seeds, 20 grams of green plums, hawthorn cake 50 grams. Sugar, white vinegar, cinnamon, a little starch.

Method:

1, the plum, hawthorn cake are cut into small dices spare.

2, canned oranges, lotus seeds with soup juice poured into the pot, add plums, hawthorn cake, sugar, white vinegar, cinnamon and the right amount of boiling water to boil. After seeing the sugar melt, thicken with water starch and serve in soup bowl.

Features: bright color, sweet and sour.

Chen Pi practice

Raw materials: 500 grams of orange peel, 500 grams of orange peel, 120 grams of sandalwood, 250 grams of kudzu flowers, 250 grams of mung bean flowers, 60 grams of ginseng, 20 grams of white nutmeg kernel, 180 grams of salt.

Production: orange peel, Chen orange peel to remove the white, salt fried, and other drugs **** for fine powder.

Effects: drunkenness is not resolved, vomiting and swallowing acid. Orange peel, Chen Pi, sandalwood, cardamom, etc. to regulate qi, Pueraria Mirifica, mung bean flower, etc. to relieve alcohol, ginseng to strengthen the spleen and benefit qi. Combined, it is used to treat drunkenness and indigestion.

How to use: daily on an empty stomach, take 10-30 grams, with plain water, when making small quantities, the dosage is proportionally reduced.

(C) Baxian practice

Effects: Clearing heat and sobering up.

Ingredients: mash juice 10 ml, 30 grams of orange petals, 10 grams of Ge Xian rice, 10 grams of plums, 30 grams of hawthorn cake, 30 grams of lily, 15 grams of glutinous rice flour, 30 grams of avocado, 100 grams of sugar, 3 milliliters of white vinegar.

Method: the plum, hawthorn cake cut into grains, snow pear cut into small slices, glutinous rice powder made of pea-sized soup yuan. Wash the pot, put it on the fire, add water to boil, put the processed Ge Xian rice, lily to cook for a while, add sugar. When the sugar is dissolved, and then under the small soup yuan, and put hawthorn, plum, snow pear, orange petals, mash juice boiling, drops of white vinegar pot into the pot.

Use: Drink at will.

Note: This soup and the "eight treasures sober soup" name is close and slightly different things. The former favors the spleen and kidney, all the "eight treasures" of the work; the latter favors nourishing yin and clearing the heat, to solve the "Eight Immortals" drunkenness effect. This soup is sweet and palatable, but should not be too thick and acidic, so as not to harm the spleen and stomach.