A selection of recipes for the recovery of alcoholic fatty liver: a comprehensive approach from specialty medicinal cuisine to hangover-relieving and energy-boosting soups.

Stir-fried Green Beans with Matsutake Mushrooms. Ingredients: 300g matsutake mushrooms, 150g green beans, 2g salt, 1g MSG, 8ml cooking wine, 25ml vegetable oil, 5g sugar, 90ml chicken broth, 10g cornstarch. Instructions: 1. Clean and trim the matsutake mushrooms and green beans, blanch them separately in boiling water, drain, and cut into chunks and sections. 2. Heat oil, stir-fry the green beans briefly, add chicken broth and other seasonings, bring to a boil, add the matsutake mushrooms, and cook until done. Thicken with cornstarch slurry. Matsutake mushrooms have anti-cancer, anti-aging, blood-activating, and liver-nourishing effects.

Poria and Red Date Porridge. Ingredients: 30g Poria powder, 100g japonica rice, 20 red dates. Preparation: First, simmer the red dates until soft. Add the simmered dates and broth to the japonica rice porridge. Add the Poria powder and bring to a boil again. Benefits: Strengthens the spleen and replenishes the middle jiao (digestive system), promotes diuresis and eliminates dampness, calms the mind and nourishes the heart.

Peanut Soy Milk. Ingredients: 50g soybeans, 25g peanuts, water as needed. Instructions: 1. Wash soybeans and peanuts and soak for two hours. 2. Blend in a soy milk maker. Consume as desired, at any time. 3. If not consumed on the same day, store in the refrigerator. Boil the next day and serve with bread. Peanut soy milk has good effects on lowering blood lipids and promoting longevity, making it very suitable for widespread use in households. People with poor liver function often lack unsaturated fatty acids. Cholesterol, triglycerides, and saturated fatty acids in their blood combine and cannot emulsify, resulting in thicker blood and increased pressure on blood vessels, easily leading to high blood pressure and high blood lipids. American nutrition experts have found that peanuts are rich in unsaturated fatty acids, which can lower cholesterol.

Stuffed Water Chestnut Shrimp. Preparation Method: 1. First, boil the river shrimp until cooked, then remove the heads and set aside. Soak the shiitake mushrooms in water until softened, then remove the stems and dice them. Dice the dried tofu as well. Crush the garlic and mince the lean pork. Add the minced pork to the shiitake mushrooms, diced dried tofu, egg white, and salt, mix well, and form into meatballs. Roll the meatballs in a little cornstarch, and insert a headless river shrimp into the center of each meatball, resembling a water chestnut. Steam over high heat for about 8 minutes. 2. Next, bring water to a boil in a wok over high heat. Add the bok choy hearts and cook briefly, then remove and arrange them around the edge of a plate. Place the meatballs in the center of the plate. 3. Add minced garlic, salt, and MSG to the broth used to cook the bok choy. Bring to a boil, thicken with a light cornstarch slurry, and pour over the bok choy and meatballs. Shrimp meat is believed to have kidney-tonifying and aphrodisiac effects, promote lactation, detoxify, nourish blood, strengthen essence, resolve blood stasis, detoxify, and invigorate qi and yin.

Mixed Mushroom and Tofu. Instructions: 1. Cut tofu into cubes, pour boiling water over them, add a little salt, and soak for 20 minutes. This removes the beany taste and prevents the tofu from falling apart. Soak shiitake mushrooms and wood ear mushrooms until softened, then wash and cut into cubes. Blanch bamboo shoots, wash, and cut into cubes. 2. Heat oil in a pan, first add shiitake mushrooms and wood ear mushrooms and stir-fry. Then add bamboo shoots and stir-fry until flavorful. Pour in enough water to cover the main ingredients, and add ginkgo nuts. 3. Cook until the ginkgo nuts are cooked, then add the tofu and gently stir. Add seasonings. Cook for a while longer to allow the tofu to absorb the flavors. Finally, thicken the sauce with cornstarch slurry. The combination of shiitake mushrooms, wood ear mushrooms, and bamboo shoots helps protect the liver and promotes liver detoxification.

West Lake Vinegar Fish. Preparation Method: 1. Wash and dry the fish, making 3 cuts on each side; wash and diagonally cut the scallions, and mince the garlic and ginger. Coat the fish with a thin layer of cornstarch. 2. Heat oil in a pan, add the steamed fish and pan-fry until golden brown on both sides and cooked through. Remove and plate. In a separate pan, heat oil and sauté the minced garlic and ginger until fragrant. 3. Add the seasonings and cook until well combined, then pour over the pan-fried fish. Sprinkle the scallion segments on top. Adding vinegar during cooking enhances the flavor and helps dissolve minerals such as calcium and phosphorus in the ingredients.

Celery Salad with Mixed Vegetables. Instructions: 1. Shred celery and soak in water, then drain. Peel and shred carrots. Soak shiitake mushrooms until soft, then place them in a pot with the soaking liquid, sugar, and soy sauce. Simmer over low heat, let cool, and shred. 2. Rinse fried tofu skin with hot water to remove excess oil, drain, and shred. 3. In a bowl, combine vinegar, sugar, soy sauce, salt, sesame oil, and chicken bouillon powder, and mix thoroughly. Add celery, carrots, shiitake mushrooms, and fried tofu skin to the dressing and marinate for about 10 minutes. Celery nourishes blood and replenishes deficiencies.

Liver-Nourishing and Blood-Replenishing Tea. Ingredients: 6 rosebuds, 6 chrysanthemum flowers, 5g goji berries, 5-6 roasted red dates, a small amount of rock sugar. Preparation: 1. Wash all ingredients with warm water. Break the roasted red dates open. 2. Place all ingredients in a small pot, add water, bring to a boil, then simmer for 20 minutes. Alternatively, you can steep in boiling water in the office. Roses have a very mild medicinal property, nourishing the heart, liver, and blood vessels, and relieving internal stagnation.

Five-Flavor Hangover Relief Soup. Ingredients: Half a jar each of canned oranges and lotus seeds, 25g green plums, 50g red dates, 300g white sugar, 30g white vinegar, a little osmanthus and cornstarch, 1000ml water. Preparation: 1. Add the main ingredients, green plums, red dates, white sugar, white vinegar, osmanthus, and cornstarch to a pot with water and bring to a boil. 2. Drink while hot in several portions.

Fish Fillets in Tomato Sauce. Ingredients: 250g tomatoes, 250g grass carp, 5g Shaoxing wine, 3g salt, 1g MSG, 50g chicken broth, 2 eggs, 10g cornstarch, 500g vegetable oil (approximately 50g used). Preparation: 1. Clean the grass carp, removing scales and entrails. Cut the fish fillets into 2.5cm long and 1.5cm wide slices. Place in a bowl, add salt, Shaoxing wine, MSG, egg whites, and cornstarch, and mix well to coat. 2. Heat oil in a wok until it reaches 60% of its smoking point. Add the fish fillets and stir-fry until 90% cooked. Drain the oil using a slotted spoon. Return the wok to the heat, add a little oil, and stir-fry the tomatoes briefly. Add chicken broth, salt, MSG, and Shaoxing wine to taste. Thicken with cornstarch slurry, add the fish fillets, and stir-fry until well combined. This dish is beneficial for strengthening the spleen and stomach, nourishing yin and moistening dryness, and reducing fatty liver.

Shepherd's Purse and Radish Seed Porridge. Ingredients: 15g radish seeds, 50g japonica rice, appropriate amount of shepherd's purse, a pinch of salt. Instructions: 1. First, cook the japonica rice into porridge. 2. Just before it's fully cooked, add the radish seeds and appropriate amount of shepherd's purse. 3. After the porridge is cooked, add a pinch of salt. Eat for breakfast. This recipe harmonizes the stomach, clears heat, improves eyesight, aids digestion, and protects the liver.

Radish and Sugarcane Juice Porridge. Ingredients: 1 large white radish, 50g white rice, 250ml sugarcane juice. Instructions: 1. Slice or dice the white radish, cook until tender, then strain to extract the juice. 2. Wash fresh sugarcane thoroughly, cut into sections, halve each section, and squeeze out all the juice to make sugarcane juice. 3. Cook 50g of white rice in the radish juice broth. Just before it becomes porridge, add 250ml of sugarcane juice and cook together until it becomes a thin porridge. This recipe clears heat, generates body fluids, and promotes bowel movements.

Kudzu Root Porridge. Ingredients: 30g japonica rice, 50g kudzu root powder, 50g lotus seeds, 50g raisins, a pinch of sugar. Preparation: 1. Cook the kudzu root powder, lotus seeds, and raisins with the japonica rice into a porridge. Add sugar to taste. 2. Alternatively, steam the three ingredients with the japonica rice until soft, then add sugar to taste. This recipe nourishes the body, strengthens the spleen and heart, detoxifies alcohol, and benefits the heart.