Ingredients: sheep liver 1, lamb loin100g, medlar root 50g, onion, salt, monosodium glutamate and water starch.

Practice: First put the roots of Lycium barbarum into a casserole, add water, decoct for 3 times, and leave about 2000 ml of juice after filtering.

Wash the liver and tenderloin of sheep, remove fascia, chop into small pieces, pour into casserole, boil, remove retting, cook until the liver is cooked and rotten, add starch and mix well to make soup, then season with onion, salt and monosodium glutamate until fresh.

Administration method: daily 1 dose, take soup and liver on an empty stomach for three times, and take 1 dose every other day after three days.

Sheep liver tastes cool, sweet and bitter, belonging to the liver meridian.

Dietary compatibility Sheep liver contains high cholesterol, and people with hyperlipidemia or hypercholesterolemia should not eat it.

Based on the theory of "nourishing viscera with viscera" in traditional Chinese medicine, Yangshengtang proposed that sheep liver has the functions of nourishing liver, enriching blood and improving eyesight. Lamb tenderloin can replenish qi and deficiency, and Lycium barbarum root can nourish liver and kidney, which is beneficial to eyesight. The compatibility of these three ingredients can act synergistically, nourishing liver and kidney, invigorating qi and blood, regulating menstruation and improving eyesight. It is suitable for women with eye diseases such as blurred vision, night blindness and irregular menstruation caused by yin deficiency of liver and kidney and blood deficiency.