In terms of diet, we should also pay attention to eating less spicy food, eating more cool and moist foods such as vegetables and fruits, and drinking fish soup is also a good choice.

Chuanxiong white fish head soup

500 grams of bighead carp, 3 grams of Ligusticum chuanxiong, 3 grams of angelica dahurica, and appropriate amounts of onion, pepper, ginger slices and refined salt.

First, remove the gills from the fish head, wash it, put it in a casserole with onion, pepper and ginger, add some water, boil it with strong fire, then simmer for half an hour, add salt to taste, and eat fish and soup twice in the morning and evening.

This soup is tender and thick, thick in gum, crisp and delicious, thick and fresh, and has the functions of expelling wind and cold, promoting blood circulation and relieving pain. Suitable for exogenous wind-cold, headache, head wind disease, rhinitis, wind-cold-dampness arthralgia and other diseases.

Tianma casserole fish head soup

1 bighead carp (about 500g), 6 grams of gastrodia elata, 50g of fat, 30g of clean winter bamboo shoots, 30g of cooked ham, 30g of Tricholoma aquatica, 3g of clean Chinese cabbage, milk soup 1.500g, parsley section 10g, and shredded onion 15g.

① Scrubbing Gastrodia elata with water, slicing, soaking in Chinese liquor to obtain 20g of Gastrodia elata wine, and keeping the soaked Gastrodia elata slices. (2) Remove the gills from the fish head, wash it, fry it in 70% hot oil, and immediately pour it into a colander to filter off the grease. Slice fat, winter bamboo shoots and ham. (3) Add onion and ginger oil into the pot, heat it, add ginger (pat loose) and stir fry, add fat slices and stir fry, cook wine and rice vinegar, then add milk soup, refined salt, monosodium glutamate and pepper noodles, adjust the taste, and pour into the casserole after boiling.

Put the fish head (mouth up), sliced winter bamboo shoots, sliced ham and sliced mushrooms into the soup. Boil the soup, skim off the foam, add gastrodia elata wine, cover and simmer for 30 minutes. Add Chinese cabbage and gastrodia elata slices, pick out ginger slices, stew for another 5 minutes, sprinkle with shredded onion and coriander.

The fish head of this soup is fat and delicious, and the soup is mellow and delicious. Has the effects of expelling pathogenic wind, calming the liver, nourishing blood and calming the nerves. It is suitable for dizziness, headache, nervous headache, numbness of limbs, hypertension and other symptoms caused by endogenous liver wind, and also has good curative effect on neurasthenia.

Salted fish soup with burdock seeds

250g salted fish, kelp 120g, 9g burdock and 4 bowls of pork bone soup.

① Stir-fry Fructus Arctii with 1 glass of water to half weight, and keep the juice for later use. ② Boil the salted fish in water for about 15 minutes to remove the salty smell, then remove the bones and cut into pieces. ③ Boil pork bone soup and burdock juice in a pot, season with a little soy sauce, add salted fish and kelp when boiling, and cook for a while before drinking.

This soup has the functions of detoxification, relieving sore throat, expelling wind and eliminating plague. It is suitable for meningitis in spring, fever and aversion to cold, headache and chills, sore throat, etc.

Braised fish fillet soup

Fish 150g, 2 pieces of tofu, semen Celosiae 12g, a little kelp, and proper amount of vegetables.

(1) First, fry the semen Celosiae in 4 cups of water for about 1.5 hours and a half to about 2 cups and a half, and leave the juice for later use. ② Wash vegetables and cut into pieces (optional), slice fish and cut tofu into small pieces. (3) Pour the juice of the cut kelp and seeds into the pot, and boil it to taste, so as to make soup. ④ Put the fish fillets in a bowl, stir them with the soup, then put them in a pot, and then add the tofu. ⑤ When the tofu is cooked until it floats, add vegetables, season and cook for a while.

This soup has the effects of strengthening the liver, improving eyesight, expelling wind, detoxicating and moistening skin. Suitable for vision loss, skin itching, dizziness and other diseases.

Fish head and tofu soup 2 pomfret heads, 3 pieces of tofu, 3 pieces of ginger, and proper amount of oil and salt.

Wash the fish head in pieces, remove gills and blood stasis. Put oil and ginger slices in the pan and fry the fish head until fragrant. Add 4 bowls of water, then add tofu and cook for about 1 hour.

This soup has the effects of expelling wind, strengthening brain, promoting blood circulation and reducing swelling. Suitable for wind deficiency, headache, hypertension and dizziness.