Snakehead: Also known as mullet, it belongs to Ophiuchus of Ophiuchus. It is a common edible fish in China and has high economic value. As a medicinal value, it has the functions of removing blood stasis, promoting tissue regeneration, nourishing and conditioning. Eating snakehead after operation has the effects of detoxifying, enriching blood and qi, and fading scars, and it is rich in nutrition. The snakehead is long and round, with the same head and tail. The scales are thin and black, with mottled lines, tongue, teeth and abdomen. There are thorns in the back and abdomen that extend to the tail, and the tail is not forked. The front of the human body is cylindrical and the back is flat. Fish head soup should be white and delicate. First, choose oils that are partial to animals and plants. Second, put cold water. Third, ginger and garlic need not be fried first. Because the pot heats up quickly, onions and ginger turn black very easily. As a result, the soup is full of black blocks, which is harmful to the white soup, and needless to say, it will also harm the appetite. After the soup is ready, the turmeric soup is white, very refreshing and delicious.

Black fish is a kind of high-grade health care product with comprehensive nutrition. Its meat is delicious, and it is not easy to get angry when cooked with snakehead. Rich in nutrition and delicious, especially suitable for the elderly, children and the infirm. Eating black fish soup has the effects of invigorating spleen and qi, nourishing yin, restoring vitality, warming yang and dredging collaterals, enhancing immunity and improving anemia. Drinking this soup for pregnant women can also improve the quality of milk and promote milk secretion. Snakehead has less bone hyperplasia and tender meat, which is very suitable for fish head soup. Although some good friends like to make mullet soup independently, heat the vegetable pot first and then put oil in it. Before the oil burns out, the hot pot cools the oil without touching the pot, and immediately pours it into the snakehead to fry the fish. When the fillets are slightly Huang Shi, add warm water and ginger slices, and gradually stew the fish.

Stew until the fish head soup turns white and season. Firstly, add sugar to further remove the fishy smell of fish head soup and improve the fresh flavor of fish head soup, and then add salt. It must be especially pointed out here that there is no need to add chicken essence to stewed black fish soup. As long as it is cooked for a long time and there is enough protein in the fish head soup, the soup is very fresh. Autumn is a good time to eat black fish soup. As long as you pay attention to the key points, clean them and cook them in time, and don't mistake the order of the ingredients, then you can easily make a delicious black fish soup. The protein content of snakehead is relatively high, the fat rate is relatively low, the calcium content is higher than other fish, and it also contains various nutrients, carbonates and free amino acids. Snakehead protein has soft tissue structure and is easily absorbed by human body, especially suitable for children, the elderly and the infirm.

Deep-fry in a hot oil pan until dark blue turns yellow, then add boiling water and bring to a boil. It will be milky white in about five minutes. Adding yellow wine and ginger slices to remove fishy smell, and then adding Radix Astragali, Fructus Jujubae, Fructus Lycii, Arillus Longan, Radix Astragali, Radix Codonopsis and Radix Angelicae Sinensis. Beiqi is a drug primer, so you need to funk it. Only put 35 slices of Chuanxiong, and cook the rest for about 40 minutes. Black fish soup has no smell. Tea soup is thick, white and delicious, which can replenish blood and qi. It's a good soup for nourishing and keeping healthy! Fish head soup should be white and delicate. First, choose oils that are partial to animals and plants. Second, put cold water. Third, ginger and garlic need not be fried first. Because the pot heats up quickly, onions and ginger turn black very easily. In this way, all the black pieces float in the soup, which will not only harm the white soup, but also harm the appetite. After the soup is ready, the onion, green and turmeric soup is white and refreshing.