1, hawthorn and coix seed drink

9g of raw hawthorn, Coicis Semen 10g, Endothelium Corneum Gigeriae Galli 10g, Poria cocos 10g, once a day, decocted in water and taken orally for 4 times, with 2 months as a course of treatment. Function: Soothing liver and regulating qi, invigorating spleen and nourishing stomach.

2, Shashen Maidong drink

Adenophora adenophora 9g, Ophiopogon japonicus 10g, Mulberry 10g, Placenta Hominis 9g, round meat 6g, once a day, decocted for 4 times, and 2 months is a course of treatment. Function: promoting blood circulation and nourishing yin, tonifying kidney and liver.

3, chicken liver rice porridge

Take 3 pairs of fresh chicken livers and cook porridge with rice 100g, which can cure liver-blood deficiency, poor diet, dry eyes or tears for middle-aged and elderly people. For the elderly with numbness of limbs, you can also use 5 pairs of chicken liver and 20 grams of gastrodia elata, steaming once a day for half a month.

4, vinegar tonic liver

Vinegar tastes sour, enters the liver, and has the functions of calming the liver, removing blood stasis, detoxifying and inhibiting bacteria. Yang Can, an elderly hypertensive patient with hyperactivity of liver yang, drinks 40 ml of vinegar every day, dilutes it with warm water, or soaks eggs or soybeans with vinegar, which has a good effect. Usually, people with liver pain due to tightness can take 40 ml of vinegar and Chaihu powder 10 g, which can quickly relieve the pain.

5, duck blood tonic liver

Duck meat is bloody and nutritious. Take duck blood 100g, crucian carp 100g and white rice 100g to cook porridge, which can nourish liver blood and help treat anemia, and is also one of the liver-protecting delicacies for patients with liver cancer.

6, spinach Shugan Yangxue

Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin, moistening dryness, soothing the liver and nourishing blood, and is often effective in the adjuvant treatment of liver-qi stagnation complicated with stomach diseases.

7. fried eel shredded leeks

300g of cooked shredded Monopterus albus and 50g of leek/kloc-0. Vegetable oil, salt, soy sauce, cooking wine, sugar, pepper, sesame oil, water starch, onion and Jiang Mo. Wash the cooked eel and cut it into sections. Wash leek and cut into sections. Add vegetable oil to the pot, cook until it is medium-cooked, add scallion, shredded eel and Jiang Mo, stir-fry, add cooking wine, soy sauce, salt, sugar and pepper, and stir-fry over low heat for about 4 minutes. After the shredded eel is tasty, add the leek and stir-fry until the leek is cooked. Thicken with water and starch, pour in a little sesame oil and stir well.

8, leek waist flower

Shallot 150g, fresh pork loin 1. Vegetable oil, salt, garlic, shredded ginger, sugar, pepper, sesame oil, pepper and fresh soup. Wash leek and cut into sections. Cut the pork tenderloin, remove the smell of white waist, wash it, cut it into pieces with an oblique knife, soak it in water, soak the blood out, remove the fishy smell, take it out and drain it. Put salt, sugar, pepper and sesame oil into a bowl, and add a small amount of fresh soup to make a sauce. Add vegetable oil to the pot, add pork tenderloin slices when the oil is hot, remove and drain until the pork tenderloin is five-cooked. Leave a little oil in the pan, stir-fry garlic, shredded ginger, kidney flower slices and chives a few times, add mixed sauce and stir well, and add a little sesame oil.

9, scallop asparagus

85g scallop, 200g asparagus and 300g clam. Salt, sesame oil and chopped green onion. Peel asparagus and cut it into sections. The clams spit sand, wash them, scald them with boiling water, and then shell them for meat. Heat sesame oil in the pot, add chopped green onion and stir-fry until fragrant. Stir-fry scallops and asparagus first, then stir-fry clams over high heat and add salt.