Zhanggong Fish is widely distributed in various parts of China south of the Yangtze River. It has the effects of nourishing yin, replenishing deficiency, and strengthening bones and tendons. It is mainly used to treat liver and kidney deficiency, weak waist and knees, and weakness in limbs. If it is stewed with Angelica sinensis, the health benefits will be even better!
【Ingredients】
Zhanggong Fish 1, ginger, Angelica sinensis, oil, salt.
【Recommended Method】
1. Remove scales, gills, and internal organs of Zhanggong Fish, wash them, wash Angelica sinensis, and slice ginger.
2. Heat the oil in a pan and stir-fry the ginger slices until fragrant. Slowly fry the Zhanggong Fish until slightly yellow.
3. Add 1000ml of water to the pan, add all the ingredients, cook over high heat for 5 minutes, and then simmer over low heat for 15 minutes.
4. After the soup is cooked, add oil and salt to taste.
【Nutritional Value】
The Angelica sinensis stewed Zhanggong Fish is nourishing and moisturizing, and it provides protein. The meat is very tender and delicious.
The Angelica sinensis stewed Zhanggong Fish contains comprehensive and high-quality protein, which plays a good strengthening role in the elastic fibers of the skin. It has a unique relieving effect on early wrinkles caused by factors such as stress and lack of sleep.
