Danggui mutton soup

Danggui mutton soup

Introduction:

[flavor] sweet, warm and non-toxic. [channel tropism] into the spleen and kidney. [efficacy] tonifying asthenia, dispelling cold, warming and Tonifying Qi and blood; tonifying kidney qi, tonifying body failure, appetizing and invigorating; tonifying puerpera, dredging milk and treating belt, helping Yuanyang, tonifying essence and blood. Mutton is sweet in taste and warm in nature. It enters spleen, stomach, kidney and heart meridian. Warming and tonifying the spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency of spleen and stomach. Warming and tonifying the liver and kidney is used to treat waist and knee soreness and cold pain caused by deficiency of kidney yang. It is the best season to eat mutton in the cold winter. In winter, the body's Yang hidden in the body, so the body is prone to cold hands and feet, poor blood circulation. According to traditional Chinese medicine, mutton tastes sweet but not greasy, and its nature is warm but not dry. It has the functions of Tonifying the kidney and strengthening yang, dispelling cold in warmth, warming Qi and blood, and invigorating the stomach and spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It's really a good thing to kill two birds with one stone. Danggui mutton soup, mutton warm tonic deficiency, Danggui blood, slow pain, ginger warm stomach. It is used for deficiency cold of spleen and stomach, acute abdominal pain, hypochondriac pain, or deficiency of Qi and blood. After a long time of stewing, the mutton is crisp and rotten, and the soup is delicious. Drink a bowl in winter to strengthen the body and warm the stomach! "

Production steps:

Step 1: Chop mutton into pieces and wash.

Step 2: wash radish and cut into hob pieces.

Step 3: add half of mutton and radish, bring to a boil and blanch again.

Step 4: blanch well, take out the mutton and wash the blood foam.

Step 5: blanch the remaining radishes with water.

Step 6: add water to the processed mutton, blanch the radish, angelica, ginger and bring to a boil.

Step 7: change the low heat to stew until the meat is crisp, add salt and chicken essence to taste.

Step 8: sprinkle some garlic leaves at last.

Step 9: the mutton soup to keep warm is ready.

Materials required:

Mutton: 1000g

Angelica: 1 tablet

Ginger: 3 slices

Radish: 1

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Precautions: when eating mutton, it is not suitable for people with fever, toothache, sore mouth and tongue, cough, spitting and yellow phlegm; it is not suitable for people with liver disease, hypertension, acute enteritis or other infectious diseases and fever; it is not suitable for people with exogenous pathogenic factors and body heat. The patients with heat or fever should be careful to eat; those with edema, bone steaming, malaria, exogenous diseases and all kinds of febrile diseases should be fasted. Red wine and mutton are taboo to eat together, which will produce chemical reaction after eating

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh