Ingredients

50 grams of five-finger peach, 1 coconut, 1 chicken, 100 grams of fish maw, 6 red dates, and 3 slices of ginger.

Method:

Boil the fish maw with ginger and scallion for 10 minutes, soak it overnight, and wash it; process the chicken, remove its feathers and internal organs, wash it, and chop it into large pieces. Put it into boiling water and blanch it for a while, take it out and rinse the blood foam; punch a hole in the coconut and pour out the coconut water, break it into pieces and take out the meat, wash it and cut it into small pieces; split the red dates and remove the core. Then, put all the prepared ingredients in a casserole, add 3000 ml of coconut water, water, and a little white wine. Bring to a boil over high heat, then simmer over low heat for 2 hours, and season with refined salt.

Coconut nutritional value:

1. Coconut water and coconut meat moisture content protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, Magnesium etc.

2. The oil content of coconut meat is as high as 35%, mainly palmitic acid, oleic acid, lauric acid, fatty acids and free fatty acids.

Effects and functions

1. Supplementary nutrition: Coconut contains sugar, fat, protein, vitamin B family, vitamin C and trace elements potassium, magnesium, etc., which can effectively supplement the human body of nutrients to improve the body’s disease resistance.

2. Diuretic and reduce swelling: Coconut water is rich in potassium, magnesium and other minerals. Its composition is similar to intracellular fluid, which can correct dehydration and electrolyte imbalance and achieve diuretic and swelling effects.

The main functions and functions of fish maw are as follows:

1. Fish maw is rich in high-grade collagen, which can effectively nourish yin and nourish the skin.

2. Tonify the kidneys and strengthen the body’s functions.

3. Treat patients with soreness and weakness in the waist and knees and physical weakness. 4. Contains a variety of trace elements, which can effectively promote the body's absorption.

In fact, soaking fish maw is not as complicated as you think. It is very simple. Put a few slices of ginger on the steaming plate, put in the fish maw that needs to be soaked, cover the lid and turn on high heat. Steam for about 15 minutes. The mistake you must not make when soaking fish maw is to boil the fish maw in water. Doing so will result in a greater loss of gum and nutrients.