Zhanggong fish is widely distributed in various regions south of the Yangtze River in China. It has the effects of nourishing Yin, replenishing deficiency, and strengthening tendons and bones. It is mainly used to treat soreness and weakness of the waist and knees, and weakness of the limbs. It also has a good effect on insufficient breast milk in postpartum women. What other values does Zhanggong fish have?
The Effects of Zhanggong Fish
Zhanggong fish can nourish Yin, replenish deficiency, and strengthen tendons and bones.
Uses of Zhanggong Fish
It is used to treat deficiency of the liver and kidneys, soreness and weakness of the waist and knees, and weakness of the limbs.
Two Major Effects of Zhanggong Fish
1. Treating insufficient breast milk after childbirth
Take 1 Zhanggong fish (about 500g), 250g of pig's trotters, 30g of Codonopsis pilosula, and 30g of peanuts. Steep the fish meat, pig's trotters, and peanuts in water, then eat the meat and drink the soup. Take it once a day for 7 consecutive days as one course of treatment.
2. Treating Yin deficiency, weakness of the limbs, post-illness deficiency, and post-operation blood deficiency
Cook 100-200g of fish meat with seasonings until cooked or make porridge with it and take it 1-2 times a day.
Dosage and Usage of Zhanggong Fish
Internally, stew and consume 100-200g.
Seven-Star Fish Ball Soup Recipe for You
1. Clean and gut the Zhanggong fish, use a small knife to scrape off the fish scales, and put them in a bowl.
2. Add 500ml of water and 4g of salt in 5 portions to the fish scales. After each addition, vigorously stir in one direction to make the fish meat swell. Add starch and mix well until the fish scales can be rolled into small balls that float in water.
3. Clean the fresh shrimp and make a paste.
4. Chop the pork belly into mince.
5. Put the shrimp paste and pork mince in a bowl, add salt and monosodium glutamate, and mix well. Form the mixture into small 1cm meatballs.
6. Heat a frying pan over medium heat and add water. Spread the fish scales in the palm of your hand, pick up a meatball with your right hand, and press it with your left thumb and index finger. Wrap the fish scales around the meatball and squeeze it out through your fingers to make a fish ball with a meat filling.
7. Use a small spoon to scoop the fish balls into the pan, making them float on the water.
8. Change to high heat and bring the water to a boil. Cook the fish balls until done and scoop them into soup bowls.
9. In another pot, bring 800ml of broth to a boil over high heat. Add monosodium glutamate and salt, skim off any foam, and pour it into the soup bowls.
10. Sprinkle with a little chopped celery, pepper powder, and sesame oil, and it's ready to serve.
