Herbs for the Liver (天麻）

Tian Ma is sweet and warm in nature. It expels wind, cures palpitations, nourishes the liver and alleviates wind symptoms. In modern times, it is used to treat hypertension, dizziness, headache, and somatic paralysis to name a few. tian ma is also considered to be anti-epileptic, anti-arthritic with the abilities of calming emotions (and thus depression) and soothing pain.

Stewed Fish Head with Tian Ma(天麻炖鱼头）

Ingredients:
15g of Tian Ma
8g of Chuan Xiong
12g of Fu Ling （茯苓）
4 slices of ginger
2 spring onions
12g of Qi Zi
1 Fish Head

Instructions:
1. Fry the fish head until a light brownish colour appears on both sides of the fish head.
2. Cut the fish head into 2 halves. Place all the ingredients into a stewing pot. Add 3 bowls of hot water and stew for 2-3 hours. Season with salt and serve.

Benefits:
The soup nourishes the liver, expels wind, alleviates anxiety and tonifies the blood. It is also used to treat dizziness, headache, nervous prostration and involuntary seizures.

Other Cooking Practices:.
1. For people with poor blood circulation in the liver, headache: add Gou Teng（钩藤）, Shi Jue Ming（石决明） and Niu Xi （牛膝） to the recipe.

2. For people with pain and numbess due to rheumatism, weakness to the joints: add Qin Jiao (秦艽）, Jiang Huo （姜活） and Sang Zhi （桑枝） to the recipe.

3. For people with weakness and numbness in limbs with cramps: add Chuan Xiong (川芎) to the recipe.

Warning:
Be careful of buying fake Tian Ma. The best Tian Ma is big, thick, yellowish-white, firm and bright in colour. There should not be any cavity over the cut.