Ingredients: beef 125g, pumpkin 250g, mushroom 5g, pea 50g, salt, rock sugar, onion, ginger, starch, vegetable oil and soy sauce.

Practice Wash the beef, cut it into pieces convenient for eating, and marinate it with starch, soy sauce and a little rock sugar for 30 minutes.

Brush the pumpkin clean, peel it and cut it into pieces for later use.

Add a little oil to mushrooms and peas, cut mushrooms in half or slice for later use.

Add a little oil to the wok, stir-fry shallots and ginger slices, and stir-fry the marinated beef until it is half-cooked. Add 3~4 bowls of hot water, add pumpkin pieces, cover the pot and cook until boiling, then turn off the heat and continue cooking for 30 minutes.

When beef and pumpkin are tender, add peas, mushrooms and appropriate amount of salt to taste and cook for 10 minutes.

Take it every day.

Pumpkin is warm and sweet in nature and belongs to the spleen and stomach meridian.

Edible Compatibility People with itching, jaundice and beriberi should not eat more pumpkins.

Yangshengtang suggested that this soup has a good effect of clearing intestines and detoxifying, nourishing eyes and beautifying. Beef is rich in protein, vitamins and various amino acids needed by human body. Its most important function is to tonify qi and blood, spleen and stomach, strengthen vitality and strengthen bones and muscles. Pea is rich in vitamins, minerals and protein, which is a good food for strengthening physical strength, preventing cancer and aging, and nourishing internal organs.