Qí Shāo Huó Yú

[Raw Materials] 30 grams ng raw Huang Qi, 20 grams ng Dang Shen, 1 live female crucian carp (about 700 grams), 20 grams ng dried shiitake mushrooms, at sapat na asin, cooking wine, soy sauce, brown sugar, onion, garlic, water starch, at monosodium glutamate.
[Preparation] Remove scales, gills, and internal organs from the carp, keep the roe, make diagonal cuts in a cross pattern on the fish body, heat oil to 60% heat, fry the fish until golden brown, then remove. Clean Huang Qi and Dang Shen, wrap in gauze, place in clay pot with soy sauce, brown sugar, half-cooked carp, rehydrated shiitake mushrooms, onion, garlic, cook for 30 minutes, add monosodium glutamate and ginger paste, thicken with water starch, ready to serve.
[Usage] Serve as meal accompaniment, eat meat and drink soup.
[Benefits] Tonify middle energizer, boost qi, strengthen spleen and stomach, nourish blood and improve complexion, enhance libido.
[Notes] Huang Qi is sweet and warm, primarily tonifies spleen and lung qi, elevates yang energy. When spleen and lung qi are strong, exterior defenses are firm, fluids are properly circulated, tissue repair and abscess drainage are supported; strong qi also aids in blood production, blood control, and blood circulation. Common conditions due to spleen-lung qi deficiency or central qi sinking are widely treated—truly the best herb for tonifying qi.