Practice: Wash the dried deer tendon, after it is ready to swell (about 2 days), trim the fascia, cut it into strips and put it in the pot, add ginger slices, onion knots, Shaoxing wine and water, simmer thoroughly, take out the onion and ginger, and put it in the tank.
Blanch the chicken feet with boiling water, remove the yellow skin, cut off the tips of the feet, remove the big bones, wash them and put them in the jar.
After washing Saussurea involucrata, loosely put it into a gauze bag and put it into a jar. Add ham slices and mushroom slices, add broth, Shaoxing wine, ginger and onion, steam in a cage until the tendons of deer are cooked and soft, take out (about 2 hours), decant the original soup, add monosodium glutamate and salt, stir well, pour into a jar and steam for 30 minutes.
Take with meals or alone.
Deer tendon is warm, light, slightly salty and nontoxic, and belongs to liver and kidney.
Food compatibility is not allowed for constitution such as fever due to yin deficiency, night sweats, heart fever in hands and feet, and hot flashes.
Yangshengtang suggested that this soup can tonify liver and kidney, strengthen bones and muscles, and dispel cold and dampness. It is suitable for rheumatoid arthritis and joint pain. Deer tendon can strengthen tendons and bones, nourish blood and dredge collaterals, produce lean marrow, treat strain and continuous injury, strengthen bones and muscles, and replenish Yang Qi; It has obvious curative effect on rheumatism, joint pain, lumbago, fatigue or weakness of bones and muscles, difficulty in walking, weakness of hands and feet, cramps of hands and feet, traumatic injury and soreness of bones and muscles.