Mountain Grouper Stew with Garlic and Peanuts

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This post was last edited by Thank goodness you're here on 2016-4-5 at 14:31. Garlic is one of the most commonly used spices; it has a warm nature, a pungent taste with a slight heat, and can stimulate the appetite. Traditional Chinese medicine also believes that it can reach the five internal organs, pass through various orifices, resolve food stagnation, and expel cold while killing bacteria. Pairing mountain perch with peanuts in a stew creates a delicious and aromatic dish that helps strengthen the spleen, regulate qi, and improve appetite; it is an excellent home-cooked soup for times of cold and damp weather in spring, and it also helps to dispel cold and dampness. 　　Ingredients: 2 garlic cloves, 20 grams each of peanuts and hyacinth beans, 1/3 piece of tangerine peel, 400 grams of mountain snakefish, 50 grams of lean meat, 3 slices of ginger. 　　Cooking: Peel the garlic; soak the peanuts, hyacinth beans, and tangerine peel. Clean the mountain rockfish, drain the water from it, fry it until it turns slightly yellow, then add a little hot water. Put everything in a pot, add 1500 milliliters of water (about 6 bowls), bring to a boil over high heat, then reduce the heat and simmer for about 1 hour. Add salt to taste; this amount is sufficient for 3–4 people.