900g big fish head(the head of Bighead Carp)
40g tuber of elevated gastrodia
12g Chuanxiong rhizome
12g dahurian angelica(root)
40g old ginger
40g pilose asiabell(Radix Codonopsis Pilosulae)
2 tbsp wine
1 tsp salt
2 cups broth
Split the fish head in halves and remove the gills, wash and set aside. Shred the ginger; soak and wash the Chuanxiong rhizome, dahurian angelica and pilose asiabell; soak the tuber of elevated gastrodia separately in a bowl.
Boil the Chuanxiong rhizome, dahurian angelica and pilose asiabell in water until the flavor is released.
Shallow-fry the fish head, sprinkle with 1 Tbsp of wine, then add the shredded ginger.
Put in the Chuanxiong rhizome, dahurian angelica, pilcse asiabell, tuber of elevated gastrodia and the broth, cover to cook for 5 minutes.
Add the salt and 1 Tbsp of wine to season. Serve hot.