Grass carp gall: it tastes bitter and cold, has the functions of lowering blood pressure and eliminating phlegm, and is suitable for treating hypertension, burns, cough and excessive phlegm.
A prescription for treating diseases.
1. Sudden deafness: 1 grass carp gall, add a little borneol and drop it into the ear.
2. Headache due to liver wind and chronic malaria: 300-500g fresh grass carp. As a home-cooked dish, it is often cooked and eaten.
3. Benefiting eyes and improving eyesight: Wash fresh grass carp intestines with clear water, cut them into sections, add eggs and pepper, steam them over high fire and eat them often.
4. Cold (cold, stuffy nose, headache): 200 grams of fresh grass carp slices, 25 grams of ginger slices and 30-60 grams of rice wine. Put half a bowl of water in the pot, add the above food, add a little salt and monosodium glutamate to taste, cook it, eat it with meat and soup while it is hot, and sweat slightly. 5. The gums often bleed, fester and fester: two pairs of grass carp teeth are burnt to ashes, cinnabar 0.9g, hawthorn kernel (fried black)/kloc-0.5g, human albino 0.9g, calcined borax 0.9g, pearl 0.3g, amber/kloc-0.2g, * * are ground into powder, and a small amount of powder is taken as the final coating.
6. Burn and scald: grass carp bile is added with Liu Yi Nu (also known as Liu in Snow, ground into powder), and a small amount of refined salt (the amount of salt used for fire injury is about half of the powder) is added to the degree that bile penetrates into Liu Yi Nu powder, and the above three medicines are evenly mixed and applied to the affected area for 4-5 days.
7. Dyspepsia: fresh grass carp 150g, malt 10g, hawthorn 30g, dried tangerine peel 10g, decocted in water twice a day.
8. Whole-bone throat: Use appropriate amount of rice wine, add 2 pieces of grass carp gall, make it alcoholized, and take it warm to induce vomiting (fish gall is toxic, so it should only induce vomiting, not be taken orally).