Chuanmingshen Braised Yuyu Fish
[Ingredients] 30 grams Chuanmingshen (Southern Sand-Participating), 1 yuyu fish, 10 grams cooking wine, 10 grams ginger, 10 grams green onion, 4 grams salt, 3 grams monosodium glutamate, 3 grams sugar, 300 grams clear broth, 50 grams vegetable oil.
[Preparation] 1. Soak Chuanmingshen overnight, cut into 3 cm segments; clean the yuyu fish, remove scales, gills, and internal organs; slice ginger, chop green onion.
2. Fry the yuyu fish in oil heated to six-tenths temperature for 3 minutes, drain excess oil, set aside.
3. Heat a wok over high flame, add ginger and green onion to stir-fry until fragrant, then add yuyu fish, cooking wine, Chuanmingshen, salt, monosodium glutamate, sugar, and clear broth. Cook until done.
[Usage] Serve as a meal accompaniment.
[Benefits] Clears lungs, transforms phlegm, calms liver, harmonizes stomach, tonifies qi and blood. Suitable for cough due to phlegm-fire, shortness of breath, dizziness, vomiting, red eyes, leukorrhea, carbuncles, sores, and deficiency of both qi and blood.
[Note] Chuanmingshen, also known as Southern Sand-Participating, primarily nourishes yin, clears lung heat, transforms phlegm, and tonifies qi. Used for lung heat dry cough, yin deficiency with chronic cough, dry cough with sticky phlegm, qi-yin deficiency, irritability, and dry mouth.