Jigucao Fuling zhuhengli Yanggan Qushi Decoction

Jigucao Fuling zhuhengli Yanggan Qushi Decoction

Introduction:

"The recent weather in Guangdong, every day, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick, tick. Xiao hang, who has no soup but no pleasure, has been struggling recently. The humidity is too heavy. The whole person is wilting all day. He feels full without eating anything. If you eat a little bit, he will be full all at once. His body is heavy. He can't lift it up and put it down. It's very annoying I don't want to cook any soup, but I can't live without soup! Suddenly remember this soup, this simple and classic Qushi soup, with a little bitter, sweet back, heat detoxification, Qushi, jiangganhuo, why do I always forget it? Is it because it's so simple that you can see it in every steamed rice stew restaurant, and it's so simple that every Cantonese must drink a bowl of soup every time he gets angry, hot and humid, so it's ignored by Xiaohang? People, it's not that they can't remember its importance at that moment. Chicken bone grass combined with mung bean, coix jobI and Yunling can clear liver fire, remove dampness and heat, ventilate and disperse blood stasis, cooperate with jujube to neutralize the slight bitterness of chicken bone grass, and add the effect of clearing and moistening

Production steps:

Step 1: cut the chicken bone grass into small sections and wash the sediment with clean water for standby;

Step 2: wash mung bean Yunling and coix jujube with water and put them into the soup pot with chicken bone grass;

Step 3: slice the pork and lean meat, remove the blood foam (blanch it in boiling water), put it into the soup pot, add 2L clean water, cook it in high heat, and turn to low heat for 2 hours;

Step 4: slice the pork and lean meat, remove the blood foam (blanch it in boiling water), put it into the soup pot, add 2L clean water, cook it in high heat, and turn to low heat for 2 hours;

Materials required:

Chicken bone grass: a handful

Mung bean: a handful

Job's tears: one

White Poria cocos: a handful

Jujube: one

Zhu Hengli: one

Lean meat: 500g

Salt: a little

Note: spring is the best time to nourish and protect the liver, and it is also the season of frequent liver diseases. According to the theory of five elements of traditional Chinese medicine, liver belongs to wood, and it corresponds to spring in the four seasons of the year. In spring, the main cause is rising and the liver is relieving. The function of the liver must be normal, the Qi of the human body can be regulated, the Qi and blood can run smoothly, and the function of the human body can be normal. The raw material of this chicken bone soup is very common. It's commonly bought in the market! Dear, you can also come to the Taobao shop of Xiaohang shopkeeper's [Tangjia medicated food] to have a look at the ready-made soup bag!!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light