Chuan Ming Shen Stewed Yushi Fish

[Ingredients] 30 grams of Chuan Ming Shen, 1 piece of Yushi fish, 10 grams each of cooking wine, ginger, scallions, 4 grams of salt, 3 grams each of monosodium glutamate and sugar, 300 grams of broth, 50 grams of vegetable oil.
[Preparation] 1. Soak Chuan Ming Shen overnight, cut into 3 cm pieces; clean the Yushi fish, remove scales, gills, and internal organs; slice ginger, chop scallions.
2. Fry the Yushi fish in oil heated to 60% hot for 3 minutes, drain excess oil, set aside.
3. Heat the wok over high flame, add ginger and scallions to stir-fry until fragrant, then add the Yushi fish, cooking wine, Chuan Ming Shen, salt, monosodium glutamate, sugar, and broth, simmer until cooked.
[Usage] Eat as a meal accompaniment.
[Benefits] Clears lungs, resolves phlegm, calms liver, harmonizes stomach, tonifies qi and blood. Suitable for cough due to phlegm-fire, shortness of breath, dizziness, vomiting, red eyes, leukorrhea, carbuncles, and deficiency of both qi and blood.
[Note] Chuan Ming Shen is also known as Nan Sha Shen, primarily used to nourish yin, clear lung heat, resolve phlegm, and tonify qi. Used for dry cough due to lung heat, yin deficiency cough, dry cough with sticky phlegm, qi-yin deficiency, and irritability with dry mouth.