1. Coix seed sashimi soup

Ingredients: raw fish 1 strip, yam 15g, coix seed 15g, a small piece of dried tangerine peel, lean meat 100g, and 3 slices of ginger.

Practice: Wash the slaughtered raw fish and cut it into several sections; Wash yam and coix seed; Soak tangerine peel in clear water until soft, and scrape off the white pulp; Pat a small piece of ginger, heat the pot, wipe the ginger on the pot, put two spoonfuls of oil, and fry until the oil is 60% hot. Boil the clear water in the casserole, add the fried raw fish and other materials, bring to a boil with high fire, turn to low heat for one and a half hours, and season with salt.

2. Codonopsis bighead carp soup

Ingredients: fresh bighead carp 1500g, codonopsis pilosula 30g, appropriate amount of cooking wine, salt, onion, ginger, tsaoko, dried tangerine peel, cinnamon, vegetable oil and chicken soup.

Practice: First, prepare a gauze bag, wash Radix Codonopsis, Fructus Tsaoko, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici and Rhizoma Zingiberis Recens with clear water, and then put them into the gauze bag. Then clean the bighead carp, gut it, add some oil to the pan, and stir-fry the fish a little. Add a proper amount of chicken soup to the pot, then add the medicine bag, onion, cooking wine, salt and fish to cook together.