Shell Fructus Amomi and grind into fine powder; Removing fibrous roots from soybean sprouts; Slice ginger and shred onion.
Clean lean meat and cut into thin slices 4 cm long and 2 cm wide.
Put it in a bowl, beat in the eggs, add the raw flour, soy sauce, salt and Amomum villosum powder, and let it dry (a little water) for later use.
Heat the wok with high fire, add vegetable oil, when it is 60% hot, add ginger slices and shallots, stir-fry until fragrant, inject 800 ml of clear water, bring to a boil with high fire, add bean sprouts, cook with slow fire for 20 minutes, then bring to a boil with high fire, add pork and serve.
Take it twice a day, eat 50 grams of pork and drink 100 ml of soup.
Amomum villosum is warm and pungent in nature and belongs to spleen, stomach and kidney meridians.
Food compatibility is often combined with Atractylodis Rhizoma and Pericarpium Citri Tangerinae for anorexia, vomiting and diarrhea caused by dampness blocking the spleen and stomach. For qi stagnation of spleen and stomach, abdominal distension and fullness, it is often combined with Chenpi, Magnolia officinalis and Radix Aucklandiae.
Yangshengtang suggested that this soup can clear away heat and toxic materials and eliminate dampness. It is used for patients with acute viral hepatitis. "Drug Meaning": "Amomum villosum has a bitter taste and a strong smell. The main principle is to disperse stagnation, promote qi and reduce qi, take its aroma energy and five internal organs, and pass the meridians with medicine. "