Ingredients and cooking methods of fish head stewed with day lily and angelica

Fish head stewed with day lily and angelica is a heat-clearing soup with high therapeutic value. Let’s try making it!

Introduction of Fish Head Stewed with Daylily and Angelica Dahurica

This soup not only has the effect of dispelling wind and heat, and clearing the nasal passages, but it is also a delicious fish head soup, very tasty. It is indeed a delicious soup in late spring that is both tasty and therapeutic.

Ingredients for fish head stew with day lily and angelica:

20 grams of day lily, 10 grams of angelica dahurica (available at Chinese medicine stores), 15 red dates, 1/2 large fish head, 50 grams of lean pork, and 4 slices of ginger.

Steps of stewing fish head with day lily and angelica

Soak the daylily, squeeze out the water and soak again; soak the angelica for a while; remove the core of the red dates; wash the big fish head, fry until slightly yellow, splash in a little water; wash the lean pork and cut into pieces. Put them all in a clay pot, add 2000 ml of water (about 8 bowls), boil over high heat, then simmer for about 1 hour, add salt.

Additional knowledge

The soup made by stewing big fish head with day lily, red dates and angelica is an auxiliary conditioning soup. Day lily, also known as golden needle, can benefit the diaphragm, clear away heat and nourish the heart; the Chinese medicine angelica can dispel wind and relieve pain; red dates can strengthen the spleen and nourish the blood.