TCVM action: Nourish Yin and remove blood stasis
Ingredients:
1 lb catfish or any white flakey fish
10-15g Mu Er (black fungus, average 5-10g per person per day)
3-4 tsp vegetable oil (or olive oil)
1-2 tbsp of fresh ginger (with skin on)
1-2 tsp soy sauce
1 tsp cooking wine (Jing Tang Qi or Jing or good red wine)
1 piece green organic onion- cut to rounds
½ tsp pepper
Vinegar Sauce:
1 tsp cornstarch
½-1 tsp sugar (raw)
½ tsp sea salt
3 tsp vinegar (dark rice wine)
Extra notes from Dr Schellà
Alternate food every 2-3 days so its fresh and new.
Can be used for cancer pets and chemo patients that won’t eat.
Procedure:
Soak dry Mu Er in water overnight and slice into thin pieces. Heat a pan over high heat; add vegetable oil and fresh ginger slices. After the ginger is browned, lay the fish in hot pan. Cook on high with lid on until the fish is dry and brown (no more water comes out of fish). Shake the pan often to avoid the fish sticking; this step takes about 10 minutes. Add Mu Er, soy sauce and cooking wine. Gently mix and turn the fish for 2-3 minutes. After the juice turns clear, pour the mixed vinegar sauce over the fish and mix gently for 1-2 minutes. Add the pepper and green onion as garnish. Serve hot.
