working methods

Wash barley kernels with boiling water, put them into aluminum pot, add appropriate amount of water, boil them with strong fire first, and then cook them with slow fire.

Then wash the mutton, put it in aluminum pot with the fruit, add water to boil, then pick up the mutton and fruit, mix the soup with barley kernel, and stew it with slow fire until it is cooked.

Cut the mutton into small pieces, put it into barley soup, add a little salt, and mix well to serve.

You can drink it anytime.

Barley is slightly cold, sweet, salty and non-toxic, belonging to five internal organs. Fruity, warm and pungent, entering the spleen and stomach.

Eating habits combined with highland barley are pleasant for a long time, but cold when eaten raw, which is harmful to people. The barley kernel in the recipe can strengthen the spleen and stomach and benefit the middle qi, which is no less than that of japonica rice, and is suitable for people with weak spleen and stomach, especially those with indigestion.

The fruit is warm and pungent, belonging to spleen and stomach meridian, which can dry dampness and dispel cold, and turn spleen and stomach into wet turbidity. Compatibility with mutton warming kidney can warm kidney, strengthen yang, strengthen spleen and warm stomach, promote qi circulation and guide stagnation. It is suitable for people with spleen deficiency and cold, and can also be used to tonify deficiency. People with stomach heat and dry stool should not take this soup.

Yangshengtang suggested that this soup can warm the kidney, strengthen yang, warm the spleen and stomach, and regulate qi. It is suitable for cold pain in waist and knees, tepid limbs, abdominal pain, warm pressure, vomiting and salivation, nausea, anorexia, bowel sounds and diarrhea caused by spleen deficiency and cold. It can also be used for nourishing and health care of people with vegetarian weakness and gastrointestinal dysfunction.