淮山茨實牛鰍魚湯

Ingredients

• flathead 1 pc

• fox nuts 1 oz

• huaishan 1 oz

• dried tangerine peel 1/4 pc

• chinese almonds 2 tbsp

• ginger 3 slices

Method

1. Fry flathead with 2 pieces of ginger.

2. Soak fox nuts and huaishan for about 20 minutes.

3. Soak dried tangerine peel until soft, scrape pith away and wash it clean.

4. Bring suitable amount of water to the boil, add all ingredients, boil again and cook for 2 hour under low heat. Serve.

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