INGREDIENTS
Carp, Cyprinus Carpio 1 (about 250g)
Garlic, Bulbus Allii 3 bulbs
Hyacinth bletilla, Rhizoma Bletillae 15g
PROCESS: Remove the scales and internal organs from the carp and cook it wholly, together with garlic and hyacinth bletilla to make soup for eating,
DIRECTIONS: Take it as a dose each day for several days.