Ingredients: Zanthoxylum bungeanum root 40-60g, pork tripe 1, dried tangerine peel 1/4, 2-3 slices of ginger.
Practice: Wash things separately. Peel the dried tangerine peel: the pork belly is reversed, washed with raw powder and then washed. Put it in a casserole filled with ginger, add 2500ml (10 bowl) of water, boil it with strong fire for 2h, and add appropriate amount of salt.
Efficacy: eliminating dampness and arthralgia, relaxing tendons and activating collaterals, invigorating spleen and warming stomach.
2, Hu Aishan dried tangerine peel stewed vermicelli bone.
Ingredients: fresh pork ribs 1 kg 2, cut into small pieces. Fresh iron bar yam 2 Liang, washed, peeled and cut into sections. 1/4 dried oranges, washed and set aside. 30 grams of solid fruit, 30 grams of lotus seeds and 30 grams of poria cocos, washed and set aside. Cut 3~4 slices of ginger for later use.
Practice: blanch the pig bones in boiling water to disperse the fishy smell of blood and meat. Put the prepared materials together in an electric pressure cooker, add water and cook for 30 minutes. If you use an old-fashioned soup pot, boil it for 10 minutes first, and then turn it to low heat 1 hour. Add some salt to the cooked soup to taste before serving.
Efficacy: eliminating dampness and strengthening spleen. Make soup with the fan bone at the shoulder blade of the pig and the tail keel near the tail of the pig. The bones in these positions have the function of eliminating dampness.
3, lentil eyebrow bean chicken feet soup.
Ingredients: 6 fresh chicken feet. Tendon meat 1. 30 grams of lentils. 50 grams of plum beans. 2 candied dates, clear water 10 bowl, and one piece of ginger.
Practice: chop off the nails of chicken feet, cut them into two sections, cut several knives on the tendons of pig's trotters, and slice ginger; Put chicken feet, pork tenderloin and ginger slices into a pot, add raw water, boil, take out and rinse off the floating foam, and discard the ginger slices; Wash lentils and plum beans, and wash candied dates; Put all the ingredients into the soup pot and add about 10 bowl of water; After the fire starts, turn the fire down for 2 hours and add salt to taste.
Efficacy: eliminating dampness and beautifying.