Want to choose the best way to choose Penglai Island seahorse stew?

I found several seahorse stew methods on the Internet, the main effect of seahorse is to tonify the kidney and strengthen yang, regulate qi, activate blood and remove stasis, but using seahorse to cook lean meat has the effect of clearing phlegm and dissolving cough.

20 grams of seahorse (about 5 yuan), 200 grams of lean meat (about 5 taels), 2 candied dates, 1 piece of tangerine peel; Chop the seahorse first; After boiling an appropriate amount of boiling water, add all the ingredients, then simmer for about 2 hours.

2.Dry seahorses don't need to be treated, directly add bones (old hens are used in winter), Huaishan, Cishi, lotus seeds, prince ginseng, remember to add wheat winter, so as to make up for it but not dry, seahorses do not need to put more, a pair is enough, it is best to be a male and a female.

3.Using seahorse, angelica, Chuanxiong, safflower, gastrodia, astragalus, codonopsis, and wolfberry to make soup together, it not only has a good effect of nourishing qi and nourishing blood, but also can not invigorate blood and dispel wind.

4.Soup is made with seahorse, angelica, Chuanxiong, safflower, gastrodia, codonopsis, wolfberry, eucommia, jujube peel, and moxibustion astragalus, which has a very tonifying effect.

Seahorse pigeon golden needle soup Ingredients: 150 grams of net enoki mushrooms, 2 seahorses, 1 suckling pigeon, 3 grams of codonopsis, a little wolfberry, ginger slices, 1 teaspoon of refined salt, 1 2 teaspoons of chicken broth powder, appropriate amount of top soup, 2 teaspoons of white wine. Method:

1. Wash the internal organs of the pigeon and change the knife to wash away the blood; Soak and rinse and set aside. 2. Put the top soup in the pot and boil, put in the pigeon, enoki mushroom, seahorse, ginger slices, codonopsis, wolfberry, white wine, boil over low heat until the pigeon is cooked, add refined salt, chicken powder to taste, and get out of the pot.

Seahorse walnut stewed lean meat Ingredients: 10 grams of seahorse, 250 grams of lean pork, 30 grams of walnut meat, 4 red dates. Method:

1. Wash the lean pork first and cut it into pieces; Peel and coat the seahorses and walnuts, and pit the red dates and wash them. 2. Put all the ingredients into the pot, add an appropriate amount of water, boil over fire, turn to a simmer and simmer for 3 hours, and season it.

Seahorse Chicken Soup Ingredients: 10 grams of seahorse, 350 grams of rooster, 20 grams of shrimp, 10 grams of ginger, 1500 grams of water, 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar, 3 grams of pepper. Method:

1. Chop the rooster into boiling water, wash the shrimp and seahorse, and slice the ginger for later use. 2. Put the pot on the heat, add water, ginger slices, shrimp, chicken, seahorse, bring to a boil over high heat and turn to low heat for 45 minutes to taste.

Seahorse ginseng stewed beef tendon Ingredients: 400 grams of beef tendon, a pair of seahorses (one male sail and one female), 6 chicken feet, 6 red dates, 6 yuan meat, 1 raw dried ginseng, 2 slices of ginger, 5 bowls of water Method: 1. Wash the beef tendon and cut it into large pieces, boil the water to remove the smell; 2. Remove the yellow toe cover of the chicken feet and boil the water; 3. Wash the seahorse, raw dried ginseng, red dates and yuan meat, and pat the red dates and remove the pits; 4. Pour boiling water into a stew pot, add all the ingredients, simmer for two hours, add salt to taste and drink.

Red date seahorse stewed mutton Ingredients: 250 grams of mutton (fat and lean), 20 grams of jujube (dry), 10 grams of seahorse, 3 grams of ginger, 5 grams of salt Method: 1. Remove the hair of the mutton, wash it and cut into pieces; 2. Wash the jujubes; 3. Put the mutton in boiling water and cook for 3 minutes to remove the smell; 4. Wash all the ingredients and put them in a saucepan, simmer for 3 hours, add salt to taste.

Seahorse pot lean meat soup Ingredients: 4 seahorses (15-20 grams), 300 grams of lean meat, 2 dates, 3 slices of ginger Method: 1. Wash the lean meat and cut it into small pieces, fly water and rinse it again.

2. Chop the seahorse into small pieces. 3. Wash the stew pot and add lean meat, seahorse, honey bridge jujubes, and ginger slices. 4. Add water until the stew pot is 9 minutes full.

5. Prepare a large pot of water and place the stew pot on the steaming rack in the water. 6. Cover the pot and boil the water over high heat, change to medium heat and simmer for about 3 hours.

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Ingredients: 500g pork ribs, 15g of seahorse dry chai, 1 piece of tangerine peel, 2 dates, 6 bowls of water Method: 1. Buy the pork ribs, wash them and chop them into pieces; 2. Add an appropriate amount to the pot to boil, put ginger slices, and put it like pork ribs 'flying water';3. Put all the ingredients in the pot, boil over high heat to disperse, boil for 2 hours on low heat, add salt to taste, and you can drink.

If you use an electronic crockpot, turn off the automatic pot for 4 hours after boiling).