Ingredient: 10 grams of laminaria japonic, 1 crucian (about 300 grams), and appropriate amounts of ginger, onion, pepper, edible oil, cooking wine, and MSG (monosodium glutamate)
Cooking: The laminaria japonic is soaked in water and then cut into slivers. Remove gills and viscera from the live crucian but retain the scales on the skin. Fry the fish until it is yellowish. Add a small amount of salt, ginger, onion, pepper, and cooking wine. Add the laminaria japonic slivers and stew the mixture for 40 minutes. Finally, add MSG (monosodium glutamate)for flavoring.
Effects: The salty-cold laminaria japonic can relieve phlegm and promote diuresis, soften hardness and dispel knots. Therefore, it is effective as an anticancer drug. The crucian is of a sweet and warm nature and can build up the spleen and promote diuresis. It is effective for treatment of regurgitation and vomiting. This yaoshan has a positive anticancer effect and is useful for the treatment of sicknesses and vomiting that often accompany lung cancer.