Crucian carp hotpot practice daquan
raw material
Ingredients: grass carp 500g raw pork (lean meat) 200g tofu (North) 150g vermicelli 150g green bamboo shoots 100g.
Accessories: Scutellaria baicalensis Georgi 15g Fructus Aurantii 2g.
Seasoning: animal oil (refined) 75g ginger 15g onion 10g rice wine 30g sugar 5g salt 5g chicken essence 2g white pepper 2g vinegar 3g.
1. Grass carp shall be stripped of gills, scales and internal organs, cut into 5 cm square and 0.3 cm thick fish (chicken bones need not be discarded), stripped of myofascia, washed and drained, cut into tofu blocks, sliced with sweet potato vermicelli, sliced with lettuce leaves, and washed. All the above materials are placed around the hot pot.
2. Wrap Scutellaria baicalensis Georgi and fried Fructus Aurantii with clean emery cloth, put them in a casserole, add cold water, and decoct for 2 times, each time 15 minutes, and collect the medicine for later use.
3. Put the pot on the fire, add animal oil and heat it to 60%, add ginger (sliced) and stir-fry until fragrant, and add salt, white pepper, vinegar, rice wine and sugar. Add the soup to boil, remove the foam, then add the liquid medicine, pour it into a hot pot after boiling, scald all kinds of raw materials and drink the soup.
Usage: Take it immediately or with nutrition.
Crucian carp hotpot practice daquan
Health tips
Efficacy: invigorating qi and nourishing blood, invigorating stomach and promoting digestion, and beauty beauty. It can be used for anorexia, dyspepsia, diarrhea in loose stool caused by spleen deficiency, shortness of breath, gastroptosis and proctoptosis caused by qi deficiency. Women often eat it for beauty and skin care.
Remarks: Scutellaria baicalensis Georgi nourishes yin and yang, nourishes blood and stops stagnation, and benefits qi and stops sweating. Eating with grass carp can tonify qi and blood, strengthen stomach and promote digestion, beauty beauty, and resist aging.
Ingredients: 9 grams of Sichuan pepper, 0/5 grams of dried ginger/kloc-,6 gr