Qingfei pear: it can produce fluid to quench thirst, clear away heat and relieve cough.

Pear has been honored as the "Sect of Hundred Fruits" since ancient times, which can cure cough and moisten the lungs. An apple a day, Chinese medicine believes that "promoting fluid production and moistening the lungs, strengthening the spleen and appetizing";

Loquat, grapefruit and apricot also have the effects of resolving phlegm, moistening lung and relieving cough. Eating two teaspoons of honey every day also has a good effect. Drink a teaspoon before going to bed early and a teaspoon before going to bed at night. Or drink honey for a long time.

First, there are two kinds of Qingfei decoction:

1, tremella lotus seed and lily sparerib soup: raw materials: tremella 75g, lily 100g, ribs 500g. Practice: Wash the above materials, add water, put them in a pot and cook for 3 hours.

2, mulberry bark and lily ribs soup: raw materials: 50 grams of mulberry bark, 75 grams of lily, 500 grams of ribs. Practice: clean the above materials, add water, and then put them in the pot for one and a half hours.

Second, Runfei tremella decoction: raw materials: 5 grams of tremella, 50 grams of rock sugar.

Practice: Put the tremella into a basin and soak it in warm water for 30 minutes. After thorough exposure, remove the pedicle and impurities. Tear the tremella into pieces, put it in a clean pot, add a proper amount of water, boil it with strong fire, then simmer 1 hour, and then add rock sugar until the tremella is stewed.

3. Runfei bean paste porridge: raw materials: soybean milk1000g, glutinous rice100g, and proper amount of sugar.

Practice: Wash the glutinous rice, put it into the pot, add appropriate amount of water, cook slowly after the fire, pour in soybean milk until the rice grains bloom, continue cooking for 10 minute, and add appropriate amount of sugar.

Duck porridge: Ingredients: duck 150g, glutinous rice 250g, cooking wine and a little salt.

Practice: Dice the duck first; Boil glutinous rice with water, then add duck meat, a little cooking wine and salt until the porridge is cooked.

Five, hairy belly blood soup: raw materials: duck blood 300 grams, hairy belly 150 grams (be careful not to add mutton, because mutton is hot, not suitable for eating at the turn of spring and summer when the temperature is getting higher and the weather is dry).

Ingredients: yellow throat, Monopterus albus, lunch meat, bean sprouts, vermicelli each 100g, Chongqing hot pot seasoning, pickled ginger, garlic, monosodium glutamate and sugar each a little.

Practice: first cut the duck blood into pieces and put it in a wok with clear water for use; Add a little clear oil, stir-fry ginger slices and garlic slices, and put them in Chongqing hot pot to boil; After the soup is cooked, add duck blood, hairy belly, yellow throat, eel, lunch meat, bean sprouts, vermicelli and so on. Until cooked (be careful not to overcook the hairy belly).