Hong Kong Baohu Kitchen Chuanxiong Angelica Salviae Miltiorrhizae Puerariae Stewed Fish Head Soup

Hong Kong Baohu Kitchen - Fish head soup with Chuanxiong, Angelica, Salvia and Pueraria

Fresh grass carp head is stewed together with a variety of Chinese medicinal herbs for replenishing blood and qi. The dish is warm but not dry, and is full of fragrance. It is one of the most popular medicinal foods in winter, and the effect is doubled when the soup is consumed.

Effect: Promote blood circulation and qi, soothe the lungs and nourish blood

Ingredients: Water, fish head, pork belly, kudzu root, salvia miltiorrhiza, chuanxiong, angelica, gastrodia elata, angelica dahurica, ginger, salt

Net weight: 500g

Origin: Hong Kong

Directions:

1. Put the whole aluminum foil bag into boiling water and cook for 8 minutes before opening the bag and eating. (The lid must be opened)
2. Cut open the aluminum foil bag and pour the soup into the pot and heat.
3. Cut open the aluminum foil bag, pour the soup into a bowl, and heat in the microwave for 3-5 minutes.

WARNING! Never heat the foil bag directly in the microwave!