SAN-YU WITH AMERICAN GINSENG SOUP
Ingredients:
1 San-yu (about 13 oz)
8 oz shin of pork
6 red dates (stones removed)
0.3 oz sliced American ginseng
Method:
1. Boil pork for 5 minutes. Take out and wash.
2.

Wash San-yu and wipe dry. Fry with 1 tbsp oil until it turns slightly brown on both sides.
3.

Boil 8 cups of water. Add San-yu, pork, red dates and ginseng. Bring to boil, then boil over low heat for 3 hours. Add salt to season.

*

 1.

American ginseng helps to nourish the spleen.
2. Red dates nourish the spleen and stomach, also strengthen the 'Hei'.
3. San-yu is good for the spleen and relieve internal heat.
4.

Suitable for those who cough too often, dryness of mouth and tongue. Also good for those who have deficiency in 'Yam' essence.

GRASS CARP WITH PARSLEY SOUP
Ingredients:
4 oz grass carp
2 oz gherkin (Cha-gou)
4 oz parsley
Method:
1.

Wash gherkin and soak for 5 minutes. Slice.
2.

Wash and section parsley.
3.

Wash fish and wipe dry. Fry in a wok without oil with skinof fish sticking to pan. Slice.


4.

Boil 3 cups of water. Add a pinch of salt and some oil. Put in parsley and gherkin. Bring to boil. Add fish slices and serve immediately after boil.

*

 Good for reduce internal heat and pain of throat.

GOLD GARP WITH BEANCURD SOUP
Ingredients:
1 lb gold carp
3 square beancurd
Method:
1.

Wash fish and wipe dry. Stir fry until it turns slightly brown on both sides.
2. Wash beancurds.
3.

Boil 8 cups of water. Add beancurd and fish. Bring to boil and stew over low heat for 2 and half hours. Add salt to season.

*

Gold carp is rich in vitamin A and B. It helps to remove internal heat. Beancurds are rich in protein and good for the stomach.

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