Can be used as medicated diet

Ingredients: 1 bighead carp or grass carp (big fish), 6 g of Ligusticum chuanxiong, 0/0 g of angelica dahurica, 0/0 g of gastrodia elata, 2 slices of ginger and a little salt.

The practice of fish head soup:

1. Wash the fish head and remove the gills. Take out the oil pan, cut the fish head until it is slightly yellow, and take it out for use; Cleaning Rhizoma Chuanxiong, Radix Angelicae Dahuricae, Rhizoma Gastrodiae and Rhizoma Zingiberis Recens.

2. Put all the ingredients together in a saucepan, add appropriate amount of water, cover the saucepan, simmer for 40 minutes, and season for later use.

This can also be a common practice.

Ingredients: the first grass carp (both carp and silver carp), 4 pieces of ginger and 2 pieces of onion.

Practice: cut off the fish whiskers, fins and scales and scrape them clean. Cut the fish head open and wash it, remove the black film and blood, put the bottom of the pot flat (crock is the best), add enough water into the onion and ginger slices, add a teaspoon of white wine (the wine will take away the fishy smell after evaporation, but not more), open the pot cover, boil it with high fire, skim off the floating foam until there is no floating foam (a little Lycium barbarum can be added, which is more beautiful), then cover the pot cover and simmer for an hour when taking out. This soup is not white, but delicious and moist. Sprinkle with shallots and coriander when serving. If you want to match tofu, you can add south tofu slices in 40 minutes.