Fish Fin and Vegetables Soup (鱼翅蔬菜汤)Ingredients:
- Xin Xian yu chi (新鲜鱼翅) Fresh fish fin 1 Ib
- si gua( 丝瓜) Towel gourd ½ Ib
- bai luo bo (白萝卜)Radish ½ Ib
- hu luo bo(胡萝卜) Carrot ½ Ib
- Xi qin (西芹) celery ½ Ib
- Sheng jiang (生姜) fresh ginger 3-5 slices
- Qing cong (青葱) green onion 3 pieces
- yuan xi (芫茜), xiang cai (香菜) Herba Coriandri 50 g
Seasoning: pinch of salt
Cooking methods:
- Wash the fresh fish fin;
- Peal Towel gourd , Radish and Carrot, wash all the vegetables and cut into pieces
- Wash celery and cut into pieces
- Wash green onion and cut into about 2 inches long
- Cut up the fresh fish fin into pieces, pat dry with a paper towel;
- Put 2 tbsp of vegetable oil into the hot pan, and then put in ginger, and fish fin
into the pan, frying until both sides of the fish fin turn to brownish. Then add 2 L
of water into the pan, bring to boil in high power, and then turn into median cook
for 15 minutes - Pinch of salt and serve
Function:
- Nourish the kidney and liver yin;
- Soften and disperse the lumps;
- Clear away pathogenic heat and resolve phlegm
- Cooling the blood
- Detoxification
- Relieve symptoms of febrile diseases such as fever, restlessness, thirsty
- Relieve symptoms of phlegm retention syndrome: cough, dyspnea
- Relieve food stagnation and regulate the middle-jiao
- Used for febrile disease with hyperactivity of liver yang, yin-deficiency with hot
flush and sweating - Control hematemesis, nose bleeding, diabetes, dysentery, migraine headache
- Relieve symptoms of febrile diseases such as fever, restlessness, thirsty
- Relieve symptoms of phlegm retention syndrome: cough, dyspnea
- Prevention and treatment of cardiovascular disease, diabetes, menopause
syndrome and tumor and cancer