Practice and efficacy of Huangqi Yangdu Decoction: Buqi Recipe, Xiaoedema Recipe, Hewei Recipe, Uterine Prolapse Recipe, Infantile Enuresis Recipe, and Craft Recipe: Materials for making boiled Huangqi Yangdu Decoction: main ingredients: 500g of mutton tripe, auxiliary materials: 25g of Huangqi, 50g of black beans, seasoning: 5g of salt, and pepper 1 g.. Practice of Huangqi Yangdu Decoction: 1. Wash the lamb belly and shred it; 2. Wet and slice Astragalus membranaceus; 3. Wash black beans; 4. Put the lamb tripe, astragalus, black beans and refined salt into the pot; 5. Inject a proper amount of mutton soup and cook until the lamb belly is cooked and seasoned. Health tips 1. Sheep belly can make up deficiency and strengthen the spleen and stomach; 2. Astragalus is sweet and slightly warm; 3. It can warm and tonify kidney-yang, benefit stomach, consolidate exterior, support toxin, promote granulation, promote diuresis and reduce swelling; 4. Black beans can promote blood circulation and diuresis, dispel wind and detoxify; 5. Everything is matched, * * * plays the role of benefiting qi and rising yang, stopping sweating and strengthening the spleen, and tonifying deficiency; 6. It is suitable for various diseases such as physical weakness and frequent urination. Food is similar to Astragalus membranaceus: Astragalus membranaceus hates Dictamni Radicis, anti-veratrum, trogopterori, and Saposhnikovia divaricata.

Black bean: "Notes on Materia Medica" records: "Black bean hates Radix Gentianae". Black beans should not be eaten with castor beans and magnolia officinalis.

Stir-fried mutton tripe cuisine and its efficacy: Fujian cuisine recipe for invigorating qi, spontaneous sweating and night sweats recipe for nourishing stomach, recipe for working people in low temperature environment, and technology: fried mutton tripe production material: main ingredient: mutton tripe 1000g, auxiliary material: winter bamboo shoots 50g seasoning: green onion 20g, salt 5g, balsamic vinegar 10g, and sugar/kloc-0. The method of stir-frying lamb tripe: 1. Scrape off the oil film from the lamb belly, wash it, and put it in a hot water pot at 70℃ to remove the bloody smell; 2. Scrape off the black film and soak it in alkaline water 1 hour; 3. Cook thoroughly in the pot with alkaline water; 4. Then rinse with clean water 1 hour (water needs to flow) until the alkali smell is removed; 5. Cut the washed lamb belly into small pieces of 5×3 cm, and each piece is cut three times along the length (both ends are continuous) to form a wheat flower shape; 6. Peel the winter bamboo shoots, cut them into strips of 3× 1 cm, and blanch them with boiling water for later use; 7. Rooting the onion, washing, and cutting the onion into sections corresponding to the winter bamboo shoots; 8. Mix salt, balsamic vinegar, sugar, pepper, monosodium glutamate and wet starch into a marinade for later use; 9. Put the pot on the fire. When the peanut oil is 90% hot, roll the wheat tripe and winter bamboo shoots together to dry the starch for a few minutes and drain the oil; 10. Put the pot back to the fire, add minced garlic, onion, marinade and lamb tripe in the pot, and turn it over a few times. Tips for making stir-fried lamb tripe: 1. Pay attention to the heat and fry quickly; 2. Due to the process of lubricating oil, 1000g peanut oil should be prepared.