天麻當歸湯

天麻當歸湯(3-4人份量)

  簡易做法： (1) 天麻、當歸、川芎、白芷清水浸 1 小時，洗淨備用； (2) 雞心棗剪開去核、何首烏清水洗淨待用； (3) 大魚頭以清水洗淨，瀝乾水份，留用； (4) 瘦肉切塊，汆水洗淨，生薑切片候用； (5) 燒熱鑊，加入適量生油，爆香生薑，煎一煎大魚頭至微黃色； (6) 將煎好大魚頭與其他材料放入瓦煲內，注入適量熱水和米酒，煲約 2 小時，下鹽調味即可食用。 儲存方法：天麻當歸湯材料放於 通風陰涼處，如預較長時間食用，建議封好擺入 雪櫃(0-8℃) 為佳。  

Tianma Angelica Soup (Serves 3-4)

Easy way: (1) Soak Gastrodia, Angelica, Chuanxiong, Angelica in water for 1 hour, wash and set aside; (2) Cut the chicken heart dates, remove the core, and wash the Polygonum multiflorum with clean water for later use; (3) Rinse the big fish head with water, drain the water and keep it for later use; (4) Cut the lean meat into pieces, rinse with boiling water, and slice the ginger for later use; (5) Heat a wok, add an appropriate amount of raw oil, saute ginger until fragrant, fry the big fish head until light yellow; (6) Put the fried big fish head and other ingredients into a clay pot, pour in some hot water and rice wine, cook for about 2 hours, season with salt and serve. Storage method: Put the ingredients of Tianma Angelica soup in a ventilated and cool place. If it is to be eaten for a lo