Ingredients: 2 bitter melons, 1 preserved eggs, crucian carp 1 kg.
Practice: Wash bitter gourd and cut into pieces, dig out the pulp and cut into pieces; Wash preserved eggs, shell and cut into pieces; Cleaning the slaughtered crucian carp, scraping off the black membrane in the abdomen, and draining water; Put two spoonfuls of oil in a hot pan, fry crucian carp on both sides until slightly yellow, pour in six bowls of water and ginger slices, bring to a boil, turn to medium heat for 20 minutes, add bitter gourd and preserved eggs, roll for 10 minute, and season with salt.
Efficacy: clearing away heat and relieving summer-heat, improving eyesight and detoxifying, invigorating spleen and promoting diuresis.
2. Silly Brother Pig Bone Soup
Ingredients: 500g of shage, 50g of pig fan bone, 50g of plum beans, 50g of red beans, 50g of lentils, 2 candied dates, 2 slices of ginger, 10 bowl of water.
Practice: Wash and soak red beans, plum beans and lentils for 1-2 hours; Cut pig fan bones into large pieces, wash them, take them out and put them into water; Cleaning Radix Astragali, peeling, removing tendons, and cutting into pieces; Boil the water, add all the ingredients, cook for 20 minutes on high heat, turn to low heat for 1 hour, and season with salt.
Efficacy: clearing heat and promoting diuresis, invigorating spleen and appetizing.
3. Lycium barbarum and pork liver soup
Ingredients: pork liver 100g, medlar 300g, seasoning salt 1 spoon, ginger 5g, cooking wine 5ml, starch 10g, white vinegar 5ml, proper amount of water and vegetable oil 5ml.
Practice: Slice pig liver, put it in a bowl and soak it in clear water and white vinegar for 15 minutes, then rinse it with clear water; Stir the cooking wine, starch and 1/2 teaspoons of salt for pork liver evenly, peel and shred ginger; Marinate the pig liver for a while, wash the medlar, and remove the leaves without stalks; Pour a proper amount of water into the pot, add shredded ginger, pour vegetable oil, slide into pork liver and cook; Add Lycium barbarum and cook for a while. Add 1/2 teaspoons of salt to taste.