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Its basic characteristics are warming middle warmer, nourishing blood, regulating menstruation and dispelling cold.

The basic materials are 500g of fat sausage, 50g of angelica and 60g of ginger.

[Method]: 1. Wash the fat sausage, cut it into sections, drag it with boiling water and drain it; Angelica sinensis and ginger were washed with clear water respectively, and ginger was sliced.

2. Stir-fry the ginger in the pot for a while, then pour in the fat sausage and stir-fry, pick it up, put it in a casserole with Angelica sinensis, add a proper amount of boiling water, boil it with strong fire, and stew it for 2-3 hours to taste.

Nutritional value: the fat intestine is warm, which can replenish qi and yin, warm the middle energizer and tonify deficiency, stimulate appetite and strengthen the body. In Compendium of Materia Medica, it is called a warming tonic for nourishing the blood of Yuanyang.

Functions: warming middle warmer, nourishing blood, dispelling cold and relieving pain.

Indications: cold hernia, fatigue, postpartum blood deficiency with cold, abdominal pain, hypochondriac pain, warm pressure, abdominal distension, white fur and dull and astringent pulse.

Ingredients: 20 grams of ginger, 20 grams of angelica, 500 grams of fat sausage.

Practice: First blanch the fat sausage with water, slice the ginger, wrap the angelica with gauze and stew it with the fat sausage.

Now the climate is getting cold, which has the effect of warming and tonifying, especially warming the kidney.

Note: most people can eat it, especially the old, the weak and the sick. But people with fever, excessive internal heat and sore throat should not use it.