2. Sugar cane juice method: drunkenness is still sober people can chew on their own sugar cane, the serious can be squeezed out of the sugar cane juice infusion, can wake up.
3. The egg method: drunkenness, take 1-2 eggs, dipped in vinegar to eat, can wake up.
4. cabbage sobering method: cabbage heart cut into thin filaments, plus sugar, vinegar, when the cold food service, the elimination of alcohol has a certain effect.
5. Raw pear method: eat a few pears or pear peeled and sliced, immersed in cool water for 10 minutes, eating pears and drinking water, can be decaffeinated.
6. Rice soup method: drunken people can take thick rice soup to drink, rice soup contains polysaccharides and B vitamins, there are detoxification of the effect of sobriety. Add sugar to drink, the effect is better
1. pot on the fire under the water boiling, put into the governance of clean fish head and half of the onion (into knots), ginger half (cut into pieces) boiled for about 10 minutes, 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 heat, under the cooked lard, boneless fish head meat pan fry for a few moments, and then under the wine, salt, fresh broth, ginger half (cut into pieces) with medium heat for 10 minutes, and then with a leaky spoon out of the fish head meat into the soup bowl.
3. Cut the tofu, squash, asparagus, mushrooms, shredded 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 fish head, the fire should not be too big, and do not overcooked, otherwise it is easy to break the bones and incomplete.
2. When removing the bones, be careful and careful, and move gently.
3. When frying fish head, the pan must be first hot through, and use oil sizzling pan, so that the fried fish head is not easy to stick to the pan.