Wufa Decoction

Method of Wufa Decoction:

Raw materials for making Wufa soup:

Huai yam, dodder, walnut 3 g each, Dan PI, Alisma, Gastrodia 1.5 g each, jujube 2 g each, Angelica sinensis, safflower, Platycladus orientalis 1 g each, Shouwu, black sesame, black beans 5 g each, mutton, sheep bone 500 g each, sheep head 1, onion, ginger, white pepper, monosodium glutamate, salt appropriate amount each.

The processing steps of Wufa decoction are as follows:

1. Break the sheep's bone and head. Wash the mutton, put it into boiling water, remove the blood, and put it into the pot with the sheep bone and head. Put the above medicine in gauze bag, tie the mouth tightly, put it into the pot, add onion, ginger and white pepper, and add appropriate amount of water.

2. Put the pot on the stove, first boil it with fire, skim the foam, take out the mutton slices, and then put it into the pot, simmer for 1.5 hours with gentle fire, wait until the mutton is cooked, and take out the medicine bag.

Characteristics of Wufa Decoction:

Nourishing liver and kidney, nourishing blood and Qi, black hair. Suitable for liver and kidney deficiency, blood deficiency, wind dry hair loss, hair early white and other diseases.

Attention should be paid to the preparation of Wufa decoction

When taking, seasonings such as monosodium glutamate and salt can be added. Eat meat and soup twice a day.

Wufa Decoction

Wufa soup is a traditional medicinal food in Sichuan Province, which belongs to Sichuan cuisine.

Basic materials

1000 grams of mutton, one sheep head. 1000 grams of sheep bone. 30 g of Rehmannia glutinosa, 30 g of yam, 15 g of Cortex Moutan, 15 g of jujube, 15 g of Alisma orientalis, 50 g of Polygonum multiflorum, 6 g of Angelica sinensis, 6 g of safflower, 230 g of Cuscuta chinensis and 15 g of Gastrodia elata. 10 grams of lateral leaves, 60 grams of black beans, 50 grams of black sesame, 50 grams of walnut meat. MSG 5g, salt 10g, ginger 50g, scallion 50g, pepper 15g.

Production process

The Chinese medicine and black beans, black sesame, walnut meat with gauze bag, tie mouth. Break the mutton and head. Wash the sheep bone with clean water. Remove the fascia of the mutton, put it into the boiling water pot to remove the blood, put it into the pot with the head, bone and medicine bag at the same time, add water, add ginger, scallion and pepper, boil the soup with martial fire, remove the foam, take out the mutton slices, and then put it into the pot, stew for 30 minutes, until the mutton is crisp. Take out the medicine bag. The above drugs can be divided into 100 portions. Add MSG and salt to taste

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