[warm and invigorate old fire soup in winter] - crucian carp and dangshen soup(wen bu lao huo liang tang dong tian pian ji yu dang can tang )

[warm and invigorate old fire soup in winter] - crucian carp and dangshen soup

Introduction:

"Crucian carp, also known as" minnow ", also known as Xi tou, is an animal of Cyprinidae, which is produced all over the country. "Lu's spring and Autumn Annals" contains: "the beauty of fish and fire, there are Dongting's fish." It can be seen that crucian carp has been advocated since ancient times. "Compendium of Materia Medica" records: "in winter, the meat is thick and the seeds are many, and its taste is particularly beautiful." Nutrition: crucian carp contains comprehensive and high-quality protein, which can play a very good role in strengthening the elastic fiber composition of the skin. It is an excellent food for women to lose weight and beauty. Food therapy efficacy: eating more crucian carp can relieve the early wrinkles caused by stress, lack of sleep and other mental factors; crucian carp also has the effects of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, and has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma, diabetes and other symptoms; hepatitis, nephritis, hypertension, heart disease, chronic bronchitis, etc Patients with tracheitis and other diseases often eat crucian carp, which can supplement nutrition and enhance disease resistance; it is commonly used as food for postpartum women to supplement deficiency and lactation. In addition, crucian carp seed can nourish the liver and eyes, and crucian carp brain can strengthen the brain and improve intelligence. "

Production steps:

Step 1: prepare the required materials. (the crucian carp has been killed after being bought)

Step 2: clean the crucian carp, wash the black inside the belly, drain the water, and fry it in a pan.

Step 3: fry until both sides are slightly yellow.

Step 4: Boil the water in the pot, put the cleaned spine and pork into the pot, remove the blood and wash them.

Step 5: then put the crucian carp, spine, pork, ginger, Codonopsis pilosula and Polygonatum odoratum into the stewing cup, add water and stew for 2 hours. (you can also use casserole to boil over high heat and then use low heat for 2 hours.)

Step 6: after stewing, remove the oil on the surface and add salt to taste.

Materials required:

Crucian carp: 1

Pork Exhibition: 100g

Spine: 200g

Dangshen: 15g

Yuzhu: 10g

Ginger: 5 pieces

Salt: right amount

Note: nutritional efficacy: crucian carp nourishes Qi and blood, benefits lung and body fluid, can improve neurasthenia, anemia, uterine functional bleeding, allergic anemia and thrombocytopenia. For patients with moderate Qi deficiency, spleen and stomach weakness, less food, loose stools, fatigue and other diseases, the party can participate in Atractylodes macrocephala, Poria cocos, licorice with food, in order to strengthen the spleen and Qi.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Wen Bu Lao Huo Liang Tang Dong Tian Pian Ji Yu Dang Can Tang