Herbal Nourishing Dish for Intercostal Neuralgia 9
White Peony and Chuan Xiong Stewed Fish Head
Formula: White peony root 10g, Chuan Xiong 10g, licorice 6g, one carp head (500g), cooking wine 20g, ginger 10g, green onion 15g, salt 4g.
Preparation: Soak and slice white peony root, licorice, and Chuan Xiong; clean carp head, remove gills; slice ginger, cut green onion into segments. Coat fish head with cooking wine and salt, place in stew pot, add white peony root, licorice, Chuan Xiong, pour in 800ml water, add ginger and green onion. Bring to boil over high heat, then simmer over low heat for 20 minutes.
Consumption: Once daily, eat 50–100g fish head per serving.
Efficacy: Promote Qi flow, nourish blood, calm nerves, relieve pain. For patients with intercostal neuralgia.<Neuralgia>