Practice: Cut the pigskin into thin strips, put it in a pot, add 500 ml of water, yellow wine and brown sugar, and simmer for 2 hours until the pigskin is cooked.
Eat soup and pigskin.
The nature and taste of pigskin are slightly cold, sweet, salty and non-toxic, belonging to stomach meridian.
Food compatibility "Life Taste Diet Spectrum": "Pigskin tastes sweet and cool, clearing away deficiency and heat, and treating diarrhea, upset and sore throat. If there is no upset sore throat, it is cold and slippery, so it is not appropriate to use this. "
Yangshengtang suggested that pigskin is an ordinary food, but as a medicine, it is also recorded. This soup is mixed with brown sugar, which can replenish blood, nourish yin and warm blood. It is suitable for adjuvant diet therapy and recuperation of anemia, hemophilia, metrorrhagia and hematochezia after blood loss.