Fish head stewed with Tianma


Fish head stewed with Tianma
Fish head stewed with Tianma

Gastrodia elata stewed with fish head is a traditional food therapy recipe, which has the following main effects: • Calming the liver and extinguishing wind: Gastrodia elata is sweet and mild in nature, can calm the liver and extinguish wind, dredge the meridians and relieve pain, and has a certain effect on relieving dizziness and headache caused by hyperactivity of liver yang. Supplementing protein and trace elements: Fish head is rich in high-quality protein, unsaturated fatty acids (such as DHA), calcium, phosphorus, etc., which helps to strengthen the body and promote brain development (especially suitable for people who need to supplement nutrition). • Nourishing the liver and kidneys: This soup also has a certain nourishing effect on soreness of waist and knees, fatigue, etc. caused by liver and kidney yin deficiency.

Ingredients

Steps

  1. Wash the fish head and dry it. Heat the pan, add oil, add ginger slices and fry twice, add the fish head and fry both sides. Fry a little until golden brown, add cooking wine to remove the fishy smell.
    Wash the fish head and dry it. Heat the pan, add oil, add ginger slices and fry twice, add the fish head and fry both sides. Fry a little until golden brown, add cooking wine to remove the fishy smell. Wash the fish head and dry it. Heat the pan, add oil, add ginger slices and fry twice, add the fish head and fry both sides. Fry a little until golden brown, add cooking wine to remove the fishy smell. Wash the fish head and dry it. Heat the pan, add oil, add ginger slices and fry twice, add the fish head and fry both sides. Fry a little until golden brown, add cooking wine to remove the fishy smell.
  2. Let the cooking wine stay in the pot for 1 minute to release the fishy smell. Then heat the boiling water. After the water boils, remove the floating touch. Replace the cooking equipment.
    Let the cooking wine stay in the pot for 1 minute to release the fishy smell. Then heat the boiling water. After the water boils, remove the floating touch. Replace the cooking equipment. Let the cooking wine stay in the pot for 1 minute to release the fishy smell. Then heat the boiling water. After the water boils, remove the floating touch. Replace the cooking equipment. Let the cooking wine stay in the pot for 1 minute to release the fishy smell. Then heat the boiling water. After the water boils, remove the floating touch. Replace the cooking equipment. Let the cooking wine stay in the pot for 1 minute to release the fishy smell. Then heat the boiling water. After the water boils, remove the floating touch. Replace the cooking equipment.
  3. Bring water to a boil and simmer for three hours over medium-high heat.
    Bring water to a boil and simmer for three hours over medium-high heat. Bring water to a boil and simmer for three hours over medium-high heat. Bring water to a boil and simmer for three hours over medium-high heat.
  4. Stew for 2 hours and 40 minutes. Add wolfberry and stew for another 20 minutes. Turn off the heat🔥
    Stew for 2 hours and 40 minutes. Add wolfberry and stew for another 20 minutes. Turn off the heat🔥
  5. Finished slow cooking 😋
    Finished slow cooking 😋 Finished slow cooking 😋
Languages
Fischkopf geschmort mit Tianma - Deutsch (German) version
Fish head stewed with Tianma - English version
Cabeza de pescado guisada con Tianma - Española (Spanish) version
Tête de poisson mijotée au Tianma - Français (French) version
Kepala ikan direbus dengan Tianma - Bahasa Indonesia (Indonesian) version
Testa di pesce in umido con Tianma - Italiana (Italian) version
魚の頭を天麻で煮込んだもの - 日本語 (Japanese) version
천마로 끓인 생선머리 - 한국인 (Korean) version
หัวปลาตุ๋นเทียนหม่า - แบบไทย (Thai) version
天麻炖鱼头汤 - 简体中文 (Simplified Chinese) version