In the cold winter, if the warm-keeping measures are not in place, it is very likely that the body will get frostbite. Therefore, throughout the ages, winter tonic is the knowledge of health people. As the saying goes, medicine tonic is not as good as food tonic, especially in the Tang Dynasty, the drug king attached great importance to food tonic. But as early as 1800 years ago, Zhang Zhongjing, a medical sage, had invented a dual-purpose prescription of medicine and food for winter tonic. Eating in cold winter can not only warm the middle warmer, but also play a role in tonifying deficiency and relieving pain. This recipe is extremely simple to use, with only three flavors. If used properly, it can keep you warm all winter.
So, where is this magic prescription? It is the Danggui Ginger Mutton Soup, which is known as the first soup for keeping healthy in winter. Speaking of mutton, it is estimated that many people know it is a warm-up food in winter. And 1800 years ago, Zhang Zhongjing, a medical sage, made soup with mutton and added some angelica and ginger, which actually played a very good role in health preservation and treatment. Moreover, ginger is also a good cold-dispelling product, which can be used in winter and summer. It is essential all year round, and it is also a good food and medicine. Coupled with the cooperation of angelica, it is wonderful to promote blood circulation, remove blood stasis, moisten dryness and relieve pain.
If it is used for eating, the preparation method is still different from traditional Chinese medicine decoction. Generally speaking, the amount of mutton can still be used for one catty, angelica can only be used for half a catty, and ginger can be used for one or two. When making, the mutton is cut into small pieces, washed, pickled with Jiang Mo, yellow wine and minced garlic, and then blanched and drained for later use.