【Ingredients】
500 grams of Qing fish, 6 grams of fried shells, 15 grams of yellow medlar, 10 grams of ginger, 20 grams of green onion, 30 ml of cooking wine, 70 grams of lard, 4 ml of vinegar, 10 ml of soy sauce, 3 grams of salt, 2 grams of pepper, 1 gram of monosodium glutamate.
【Preparation】
Remove the scales of the Qing fish, gut and clean the inside, make four cuts on each side. Rinse with water. Cut the green onion into sections and crush the ginger. Wash the yellow medlar and fried shells, wrap them in a cheesecloth, put them in a sand pot, add water, simmer twice, each time for 15 minutes, and collect the medicinal juice. Heat the lard in a frying pan, add the fish, fry until both sides of the protein solidify, add cooking wine, vinegar, soy sauce, pepper, green onion, cover the pan and simmer slightly, add ginger and about 500 ml of water, then add the medicinal juice, simmer over medium heat until the fish meat is cooked and soft, add salt, and monosodium glutamate.
【Benefits】
Tonify the spleen and stomach, nourish qi and blood, and nourish the skin. Suitable for people with anemia, indigestion, dry skin, and dull complexion.
【Precautions】
(1) Do not add ginger too early when cooking the Qing fish. Wait until the fish protein solidifies before adding it, so that the ginger can fully remove the fishy smell.
(2) Qing fish should not be consumed with venison, mustard greens, and pork liver at the same time, as it may worsen allergies in susceptible individuals.
(3) Qing fish should not be consumed with Tian dong, Mai dong, and Hou po at the same time.
(4) Qing fish should not be consumed with pork at the same time, as it may cause abscesses.
(5) Fried fish should not be consumed with sugar at the same time, as it may cause ulcers.
