Steamed green pepper with Liuyang Douchi
Steamed green pepper with Liuyang Douchi
Introduction:
"Hot pepper is pungent in taste and hot in nature. It enters the heart and spleen meridians. It has the effect of warming and dispersing cold, appetizing and digesting food. It is mainly used for cold stagnation, abdominal pain, vomiting, diarrhea, chilblain, cold in spleen and stomach, cold, etc. Pepper root: promoting blood circulation and reducing swelling. External use for chilblain treatment. "
Production steps:
Materials required:
Big green pepper: Five
Douchi: right amount
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: 10 minutes
Taste: slightly spicy
Steamed green pepper with Liuyang Douchi
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