Tianma Pot Fish Head
1.
Prepare the ingredients and soak them for half an hour except for the jujube and longan.
2.
Flatten the ginger with a knife and boil it with 2 liters of cold water. Rinse the soaked medicinal materials, including jujube and longan, and continue to boil them in boiling water.
3.
Wash the big fish head and drain it (the big fish head has this stuff in it, we Cantonese call it Yuyun), and fry it (just roll it and fry it, don’t split it, the brains inside, etc.) It's a good thing), put it in the medicinal soup when it's browned, and boil it on medium heat for an hour and a half. In the last ten minutes, add a little salt to taste and turn to high heat. Turn off the heat after ten minutes.
4.
Boil it and drink it while it's hot (because the fish heads are all rotten after boiling for an hour and a half, you can only see the dregs...haha). This soup is very fragrant, thick and sweet, drink it while it is hot, don't let it cool for the time being, you will feel comfortable immediately after sweating.
Tips:
This soup has the effect of warming and replenishing. If the sisters suffer from headaches caused by physical weakness and cold, this is more suitable; or once a month after the relative goes away, it can be used as a diet therapy. However, it is not recommended for pregnant women and children.
This soup can be stewed, put it all in the stewing pot, and simmer for 2 hours. The taste is relatively light, fresh and sweet, Houhou...I have a heavy taste, and I just like it.
