Practice: Wash the mutton, put it in a casserole, put Angelica sinensis, Radix Astragali and Radix Codonopsis in a gauze bag, tie the mouth tightly, put it in a casserole, add ginger slices and onion segments together, add appropriate amount of water, boil it with strong fire, then simmer it with slow fire until the mutton is cooked, and add salt and monosodium glutamate.
Eat meat and drink soup. Take 1 or twice a week, twice? Three weeks.
Angelica sinensis tastes warm, sweet and pungent, and belongs to the heart, liver and spleen.
Food compatibility with mutton avoids Pinellia ternata and Acorus calamus, and copper and cinnabar. Not suitable for eating with Veratrum nigrum, Trogopterori and Radish. Angelica sinensis is not suitable for people with wet weight and diarrhea.
Yangshengtang suggested nourishing blood and benefiting qi, strengthening tendons and bones. Suitable for patients with fracture recovery and liver and kidney loss. "Book of Rites" said: Boil sheep, use almonds or tiles to grind them easily, and use walnuts without shame.