The following information can be used for reference: the raw material is introduced as the limb tendons of sika deer or red deer in Cervidae. After cutting off the hoof nails, wash the deer with warm water, roast it on charcoal fire and cut it into small pieces. It can be harvested all year round. Take the deer limb, pull the hamstring, keep the hoof, and dry in the shade. Diet therapy is mild, light and salty, and non-toxic. Efficacy: tonify kidney yang and strengthen bones and muscles. Indications are overwork, rheumatic joint pain, palace cold, impotence and nocturnal emission. Remarks: dried deer tendon, slender strip, golden or brownish yellow, shiny and transparent. It is about 45 ~ 65cm long and about 1.5 ~ 2cm thick. The upper end is fleshy, and the lower part has 1 semicircular black hoof nail, and some have 4 small hoof bones; The toenails are slightly peeled off and have short brown or light brown hair. Tough and slightly fishy. It is best to be dry, long, thick, golden and shiny. Deer tendon element is famous for its efficacy, efficacy and indications: strengthening tendons and bones, and producing lean marrow. It is mainly used for treating liver and kidney deficiency, strain, impotence, nocturnal emission, infertility due to palace cold, arthralgia due to wind-cold, muscle twitching, lumbago, fatigue or weakness of bones and muscles, difficulty in walking, weakness of hands and feet, and foot muscle twitching. Usage: Take orally, make soup, cook food and cook. How to send deer tendon: oil hair, water hair can be. Water is the best. When making water, first hit the deer tendon with a hammer to make it soft. Deer tendon: both oil hair and water hair are ok. Water is the best. When your hair is wet, you can hit the deer tendon with a hammer to make it soft. You can also soak the deer tendon in cold water first, then cook it thoroughly with cold water and low fire, then soak it in cold water, tear off the skin and rotten part of the tendon, wash it, change the cold water, add onion, ginger and cooking wine, cook it thoroughly, and then soak it in cold water to remove the fishy smell. If you don't use it at that time, you can keep it fresh in the refrigerator. If there is no refrigerator, you can soak it in cold water and change the water twice a day. Representative of Japanese cuisine: the sika deer in Changbai Mountain with scallion oil and deer tendons are all treasures, and deer tendons have the effects of strengthening muscles and bones and nourishing health. This dish is seasoned with deer tendon and chicken leg onion, which is a specialty of Jilin. The finished deer tendon is smooth and palatable, and the onion is delicious. What a nourishing dish. Ingredients: Shuiling deer tendon 250g chicken leg onion 100g cabbage heart salt monosodium glutamate white sugar ginger cooking wine soy sauce onion oil fresh soup starch. Production method: Simmer the deer tendon into fresh soup and pour it out. Put base oil in the spoon, add onion and ginger slices, fry until golden brown, add deer tendon, soy sauce, refined salt, monosodium glutamate, white sugar, cooking wine and fresh soup, simmer for a while, thicken the water starch, pour in onion oil, and then take out the spoon and put it on a plate. After blanching the rape, add seasoning, stir-fry and dish to decorate the edge. Red Chamber Recipe: Sanxian Deer Tendon Deer belongs to the raw materials of game cooking, and deer tail, deer whip, deer knee, velvet antler, deer lips and deer tendon are even more precious raw materials. Deer tendon is warm and slightly salty, which is a good product for strengthening bones and muscles and benefiting qi. The "Sanxian Deer Tendon" made of precious abalone and scallops is extremely rich in nutrition, delicious in taste and bright in color. In the 53rd episode of A Dream of Red Mansions, Wu Renting, there is a list of "20 Jin of deer tendon", and the red dish "Three Fresh Deer tendon" is created according to the raw materials provided in the novel. Production method 1. Soak the deer tendon in clear water and rinse it clean. Put it in a pot, add water, boil it, turn to low heat and cook it thoroughly, take it out in warm water, tear off the tendons and skins, cut off the carrion, wash it, brew it with water to remove the fishy smell. 2. Put the deer tendon in a porcelain basin, add clear soup, yellow wine and onion ginger, steam thoroughly, and cut into inches for later use. 3. Add soup, onion ginger and yellow wine to scallops, steam for 20 minutes, and take out scallops. Wash fresh bamboo shoots and cut into thick paper strips for later use. 4. Put the pot on the fire, heat the pot, add a little base oil (onion oil) to the clear soup, salt, Shaoxing rice wine and chicken essence, and boil it, that is, add deer tendon, fresh bamboo shoots and abalone, simmer for a while, then add scallops and simmer for taste, that is, hook in water starch and pour in chicken oil. Boiling deer tendon 1. Dry the deer tendon in water, boil it in a pot, take it out when it is half cooked, scrape off the skin with a knife, clean the bone, dry it and save it. Take it out for use, soak it in soft water, cook it in clear water until it is cooked (but not rotten), and take it out. Each piece is cut into three or four sections with a knife, and the fresh meat with skin is cut into two finger films. Add water to the pot and cook until half cooked. Then add deer tendon and cook it once or twice, and mix it with wine, vinegar, salt, pepper and star anise until the tendon is rotten and the meat is cooked. Add the chopped green onion knots and put them in a bowl. Its vinegar should not be too much, so that consumers can't see the vinegar taste. 2. Soak dried deer tendon in water for 65,438+0-2 hours, soak it in a little salt for 24 hours, or cook fresh deer tendon with proper amount of salt, and cook it with slow fire or pressure cooker. You can eat animal tendons in other ways, such as braising in soy sauce and cold salad. Ingredients: 200 grams of dried deer tendon, 3 grams of Saussurea involucrata, 50 grams of sliced mushrooms, 200 grams of chicken feet, 25 grams of ham, monosodium glutamate, cooking wine, ginger, onion, refined salt and broth. Production method: wash the deer tendon with cold water, add boiling water, soak, cool and then change it, and repeat it many times until the deer tendon swells. Slice ginger and cut onion; Trim the fascia of the tendon of the hairy deer, cut it into finger pieces, put it in a pot, add onion ginger, cooking wine and water, simmer the tendon of the deer thoroughly, take it out and put it in a plate; Blanch chicken feet with boiling water, remove yellow clothes, cut off melon tips, remove big bones, wash and put them in a plate; Wash Saussurea involucrata, put it in a gauze bag, put it on a plate, put ham slices and mushroom slices on the surface, add broth, cooking wine, ginger and onion, steam it in a cage until the deer tendon is cooked and soft, take it out (about 2 hours), filter out the thick juice, add monosodium glutamate and salt to the soup, pour it into a plate and steam for half an hour. Efficacy: This prescription can tonify deficiency and strengthen bones and muscles, and is suitable for weak people with weak waist and knees and weak bones and muscles. Ingredients: 6 grams of pilose antler, 3 grams of monosodium glutamate, 500 grams of pilose antler tendon, cooking wine 10 gram, 200 grams of Chinese cabbage, 250 grams of chicken soup, 5 grams of refined salt and 5 grams of starch. Chicken oil 50g, ginger oil 50g, vegetable oil 50g, onion oil 10g. Production method: 1. Cut the deer tendon into 5cm long segments, blanch it in a boiling water pot, take it out, cool it with cold water, and control the moisture. 2. Add vegetable oil to the wok, and add chicken soup and deer tendon when it is 60% hot; Wash the velvet antler slices, put them in a pot, add salt, monosodium glutamate and cooking wine, and simmer for 5 minutes. 3. Add base oil to another pot, and add chicken soup, cabbage, salt, monosodium glutamate and cooking wine; After boiling, thicken with starch, pour in bright oil, take out the rape heart, and wrap the roots inward. 4. Move the deer tendon in the pot to a big fire, thicken it with starch, add ginger, scallion oil, chicken oil and rape to serve in the middle. Efficacy: tonifying blood and qi, strengthening yang and essence, and strengthening bones and muscles. It is suitable for impotence, nocturnal emission, soreness and coldness of waist and knees, asthenic cold, dizziness due to deficiency of essence, tinnitus and other symptoms. Ingredients: Morinda officinalis 1 0g, Tricholoma matsutake 5g, pilose antler150g, rape10g, chicken 50g, refined salt 2g, egg white10g, cooking wine 6g, winter bamboo shoots10g, and cooking wine 6g. Production method 1. Removing the internal hard stems of Morinda officinalis, cutting into 2cm long sections, frying with glutinous rice until rice paste, taking out rice, and grinding Morinda officinalis into fine powder; Cut the watery deer tendon into 3 cm long sections, blanch it thoroughly with boiling water, and control the moisture. Cut winter bamboo shoots, ham and rape into elephant eye pieces; Slice the mushrooms. 2. Mash the chicken into fine mud, add egg white, chicken soup and refined salt, stir into porridge paste, add the cut deer tendon and stir evenly. 3. Put boiling water into the pot, sprinkle the mixed deer tendon and chicken paste into the pot, boil it, and take it out after it floats. 4. Put chicken soup, winter bamboo shoots, Tricholoma, rape, ham, refined salt, cooking wine and Morinda officinalis powder into a pot, bring to a boil, add the cooked minced chicken, skim off the floating foam, add monosodium glutamate and put it in a soup bowl. Efficacy: tonify kidney yang, strengthen bones and muscles, dispel wind and remove dampness. It is suitable for soreness of waist and knees, joint pain, incontinence, impotence and nocturnal emission, and arthralgia due to wind-cold and dampness. Roasted deer tendon materials: 750g of deer tendon, 50g of water-soaked mushrooms, 75g of winter bamboo shoots, 8 green vegetables, 75g of cooked ham slices, 0.5g of shrimp, 0.50g of Shaoxing wine/kloc-0, 3g of refined salt and 0.00g of cooked pork/kloc-0. Production method: 1. Cut soaked deer tendon into 2 pieces, then cut them into inches, put them in a bowl, add ginger slices, scallion knots, Shaoxing wine and chicken soup 95g, steam them in a cage for 10 minute, take out the drained juice, add chicken soup 75g, steam them in a cage for 10 minute, take out the deer tendon and wash the cabbage. 2. Put the pot on fire, scoop in 15g cooked lard, stir-fry in Chinese cabbage, take it out for later use, put the pot on tempering, scoop in 250g chicken soup, add mushroom slices, winter bamboo shoots, ham slices, deer tendon, shrimp and salt, boil, add Chinese cabbage and thicken with water starch. Features: the deer tendon is soft and waxy, the Chinese cabbage is green and bright, and the taste is fresh and cool. Efficacy: Tonifying the middle energizer, invigorating qi, warming stomach and relaxing tendons. Ingredients of Lu Shen Hot Pot: 500g venison, sun-dried ginseng125g, pheasant breast100g, water deer tendon100g, 50g dried vermicelli, Chinese cabbage100g, Chinese cabbage100g. Monosodium glutamate 10g, salt 25g, sesame oil 10g, onion 20g, broth 2000g, mustard sauce 30g, sesame sauce 30g, chives 30g and coriander powder 20g. Compilation method: 1. Clean ginseng, cut it into 10 pieces with a knife, put it in a bowl, add broth (excluding ginseng), soak it for 1 hour, steam it for half an hour, and take it out for later use. 2. Cut the venison into long thin slices, cut the pheasant breast and wipe the blade, add a little refined salt, monosodium glutamate and sesame oil and simmer; Slice the deer tendon with water, break the rape heart into two halves, slice the cabbage, slice the sea cucumber, and clean it with a blade; Blanch deer tendon, Chinese cabbage, sea cucumber and vermicelli with water for later use; Divide the ingredients into small plates and put them on the table. 3. Catch venison slices and pheasant breast slices with egg white and starch. Put the soup in the spoon. When the soup is about to boil, add venison slices and pheasant breast slices, spread them out slowly, and pour them out after cooking. 4. Put the meat soup into a spoon, add salt, monosodium glutamate, onion, ginger and pepper, and pour it into ginseng soup to boil. Remove the onions and ginger. Add sea cucumber, deer tendon, Chinese cabbage, rape heart and vermicelli, boil, pour into 10 small hip flask, and then add venison slices and pheasant breast slices respectively. Ginseng 1 piece per small hip flask. 5. Pour alcohol into the bottom of each small hip flask, light it, boil it, and then dip it in seasoning. Peanut deer tendon and pig bone soup is rainy and rainy. When it is warm and cold at first, southerners are particularly prone to feel backache and quadriplegia. Deer tendon pig bone peanut soup is fragrant and mellow, and has the effects of invigorating spleen, warming stomach, strengthening tendons and bones. It not only conforms to the principle of nourishing yang in spring and summer, but also can cure the pain of muscles and bones when they are sleepy and wet in spring. Guangdong folk often use it to treat chronic lumbocrural pain, joint pain, lumbocrural cold pain and other symptoms. Ingredients: 200g of peanuts, 0/00g of deer tendon/kloc-,500g of pig bones, 6 red dates and 3 slices of ginger. Peanut is flat and sweet, and has the effects of invigorating spleen, stimulating appetite, enriching blood and nourishing blood, moistening lung and diuresis, strengthening brain and resisting aging. It is a highly nutritious food recognized all over the world, and is called "longevity fruit", "vegetable meat" and "green milk". Cantonese people often use it as soup, which is suitable for all seasons. Deer tendon, also known as deer tendon, is warm, light and slightly salty. Entering the liver and kidney meridians has the functions of strengthening bones and muscles, expelling wind and removing dampness. Benyuan said that it "strengthens bones and muscles, making people not afraid of cold". Pig bones are flat, sweet and salty, and have the effects of replenishing essence and marrow and strengthening bones. Here, they are used as drug guides to help deer tendons work. Jujube is flat and sweet, and has the function of nourishing blood and protecting liver. It can be used not only as fresh fruit, but also as dried fruit, as an important Chinese medicine as a dietary component, as well as as as a drug introduction or tonic. Production method: after removing the core of peanuts and red dates, wash them and soak them slightly; Wash the deer tendon and soak it in warm water until soft; Wash the pig bones and break them with the back of a knife. Then put it in a clay pot filled with ginger, add 3000 ml of clear water (about 12 bowl of water), cook with strong fire for about 3 hours, and add appropriate amount of salt and oil. This quantity can be used by 3-4 people. Peanuts and deer tendons can be picked up and mixed with soy sauce to accompany meals. The main raw materials of braised deer tendon are: 750g of water-soaked deer tendon, 50g of water-soaked mushrooms, 75g of winter bamboo shoots, 75g of ham, 700g of chicken soup, 50g of cooking wine/kloc-0, 40g of soy sauce, 2g of refined salt, 30g of onion, 20g of ginger slices10g, 25g of water starch and lard. & ltBR & gt Production method: Gouge the soaked deer tendon in half with a knife, cut it into 3-4 cm long sections, put it in a container, and add 5g ginger slices, onion sections 15g and cooking wine 100g. 200 grams of chicken soup, steam over high fire for about 20 minutes, take it out, clean the original soup, and pick out the onion and ginger slices. Cut the roots of mushrooms and wash them, and cut bamboo shoots and ham into pieces for later use. Heat the wok, add 100g sauce and heat it. Add 15g scallion and 5g ginger slices, stir-fry, pick out scallion and ginger slices, then add 300g soy sauce, cooking wine, refined salt, white sugar and chicken soup, first add deer tendon, then put mushrooms, bamboo shoots and ham on deer tendon, thicken with strong fire, add monosodium glutamate, and pour water starch to thicken into soup. Shake the wok when pouring, add 25 grams of hot lard, and serve. The utility description of & ltBR & gt is suitable for strain, sprained foot, rheumatoid arthritis, weakness of hands and feet, and chills. Dietotherapy for polio-Xuefeng Deer Tendon: Ingredients: dried Deer Tendon for seven taels, chicken feet for half a catty, San Qian mushrooms for two taels, Saussurea involucrata, ham for eight taels, three slices of ginger, onion and pepper, and proper amount of cooking wine. Methods: Wash the deer tendon with cold water, soak it in boiling water, and change it to water cooling, and repeat it many times. When deer tendons swell (three days in summer and six days in winter), you can use oil or steam to reduce swelling if you need it urgently; Then remove the fascia from the swollen deer tendon, wash it, cut it into strips the size of the index finger, put it in a pot, add appropriate amount of ginger, onion, cooking wine and water, boil it with strong fire, simmer for 45 minutes, and take out the deer tendon. Blanch the chicken feet with boiling water, remove the yellow clothes and toes, remove the big bones, wash them and put them in a casserole. Wash Saussurea involucrata, put it in a gauze bag, put it in a casserole, add ham slices, mushrooms, deer tendons, chicken feet, cooking wine and bone soup for two hours, and season with salt, pepper and onion. Efficacy: dispelling cold, strengthening yang, strengthening tendons and bones. Indications: Rheumatoid arthritis pain, soreness of waist and knees, weakness of hands and feet, impotence, irregular menstruation and increased leucorrhea. Braised deer tendon material: 5 dried deer tendons,1000g; Chinese cabbage has 20 bracts; Hen1000g; 25 grams of scallops; 32; Pork elbow meat1000g; Jiu Shao100g; Onion100g; 5 grams of refined salt; Ginger100g; 25 grams of soy sauce; Sesame oil15g; Monosodium glutamate1.5g; Chicken oil15g; L grams of pepper; 50 grams of cooked lard; Mixed bone soup1000g; Cooking method: 1. Soak the dried deer tendon in cold water until it becomes soft, put it in a cold water pot and simmer for about 4 hours. When it is completely softened, take it out, put it in cold water, scrape off the skin, remove the unclean part, wash it, add 50 grams of onion, 50 grams of ginger and Shaoxing wine, and stew it thoroughly with low fire. 2. Rinse with clear water several times to remove the fishy smell. Blanch chicken and seasonal meat in a boiling water pot, remove blood foam, and simmer with scallops in a casserole to make a thick soup. 3. Put bone soup, Shaoxing wine, 50g onion, 50g ginger and deer tendon in a wok, take out the deer tendon after boiling, then put it in a casserole with bamboo symbols, pour in the simmered thick soup, simmer with low fire until soft and rotten, add 4g salt, soy sauce, monosodium glutamate and pepper to collect the concentrated juice, pour sesame oil and chicken oil on it, and plate. Add cooked lard to the wok, heat it to 60%, stir-fry cabbage bracts and refined salt 1g for a few times, and put it around deer tendons. The key technology: expand and dry the deer tendon, soak it in cold water overnight, then boil it with wide water and simmer it with low fire. When it is soft, it can be put in warm water to remove the rotten and black parts and tear off the skin attached to it. Then you can wash it with warm water, add onion, ginger, cooking wine and clear water, cook it on the fire for about 1 hour, take it out and rinse it with cold water to remove the fishy smell, and you can use it. Flavor characteristics: 1. Deer tendon, delicious, has the functions of tonifying deficiency, strengthening tendons and strengthening bones. In ancient times, there were many beautiful myths and legends about sika deer, which were considered auspicious. A symbol of happiness, such as the popular folk New Year picture "Three Stars with Fu Lushou", is to draw a deer and an old birthday star together. 2. Sika deer are distributed in Northeast China, North China, East China and South China. The main producing areas are Changbai Mountain and Banshan Mountain in Jilin Province, which have been domesticated artificially. This dish is made by swelling dried deer tendon and simmering it in red. Red in color, soft and delicious, it is a famous dish in Huayan, Hunan. Roasted deer tendon with garlic is the tendon of deer foot and a rare raw material. It has the effects of strengthening bones and muscles and strengthening yang, and has a certain curative effect on strain, sprained foot, rheumatic joint pain, weakness of hands and feet, and stomach cold. Roasted deer tendon with garlic flavor highlights garlic flavor. The finished product is soft and shiny, with clever ingredients and moist aftertaste. Raw materials: 200 grams of deer tendon; Garlic cloves100g, cooked ham 50g, water-soaked mushrooms 50g, old egg yolk cake 30g, water-soaked magnolia tablets 30g; Soy sauce 30g, wet starch 30g, onion 30g, sweet soy sauce * 15g, ginger slices and sesame oil 20g, refined salt and Shaoxing wine 10g, monosodium glutamate 2g, chicken soup 800ml, cooked lard 100g. Production method: 1. Add 800g of cold water to the tendon of deer, cook until it is soft, remove impurities and wash it, cut it into 5cm long paper strips, pour chicken soup (500ml), onion slices and ginger slices into a container, steam it in a cage, drain the soup, and take out onion and ginger. 2. Cooked cloud legs, old souffle, water-soaked mushrooms and water-soaked magnolia slices are cut into 5cm strips. 3. Stir-fry, inject lard (80g), add garlic cloves, stir-fry until yellow, and take out; Stir-fry the cloud legs and mushrooms; Add Yulan tablets, old yellow crisp, chicken soup (300ml), Shaoxing wine and deer tendon, and remove foam when boiling; Add salt, monosodium glutamate, soy sauce, sweet soy sauce and garlic cloves, simmer for 2 minutes, then simmer for 2 minutes. When the juice is almost dry, thicken it with wet starch, pour bright oil (cooked lard, the same below) on the plate, and then pour sesame oil. Chicken rice deer tendon material: 250g of dried deer tendon; Garlic slices10g; Chicken fillet 50g pepper 0.5g net winter bamboo shoots 50g; 3 grams of alkali; 2 egg whites; 2 grams of refined salt; Wet starch15g; 5 grams of Shao wine; Wash onion 10g; Monosodium glutamate 3.5g Jiang Mo 5g; 250g chicken soup and 25g cooked chicken oil; 750 grams of cooked lard; Peanut oil 1000g. Production method: 1. Dry the deer hair on the deer tendon with fire. After cleaning, cut into 16.5 cm sections. Put the wok into low heat, add peanut oil and heat it to 20% to 30%, add deer tendon and fry for about 15 minutes. When the deer tendon is bent, blistered and transparent, take out and drain the oil. Put the fried deer tendon in a pot of hot alkaline water (boiling water 1000g, alkali 1.5g), cover it, soak it for 1 hr, then wash off the oil stain and decant the water. Wash it again with the same hot alkaline water, and then take it out with boiling water 10 minutes. Break each section of deer tendon in half vertically, put it in a boiling pot and boil forever, then soak it in cold water for later use. 2. Remove tendons from chicken fillet, cut into 0.33cm square chicken rice, put it in a bowl, add egg white, 0.5g refined salt and 1 g monosodium glutamate and stir well. Cut the winter bamboo shoots into pieces, 4.95cm long and1.65cm wide. Onions are broken vertically and cut into 3.3 cm pieces. 3. Put the wok on a high fire, add the cooked lard, and when it is 40% to 50% hot, squeeze the cooked deer tendon out and put it in a casserole, fry for about 1 min, then take it out and put it on a plate. Leave150g cooked lard in the wok. When the oil temperature drops to 30% to 40%, add the mixed chicken rice and stir with a spoon for about 1 min. Then pour in a colander to drain the oil. 4. Heat the wok again, scoop in 25g cooked lard, heat it, add onion, Jiang Mo and garlic slices, then add deer tendon, chicken soup, salt 1.5g, Shaoxing wine, 2.5g monosodium glutamate, pepper and winter bamboo shoots. After the soup is boiled, add the diluted wet starch while shaking the frying spoon, then spread the fried chicken rice evenly in the frying pan and pour the cooked chicken oil on it. Process key: 1. When the chicken rice is lubricated with oil, it is not easy to get out of the pot. 2. After thickening, it is not advisable to turn the spoon too much, too much oil and thickening are not bright, the shape of the dish is easy to break, it loses its neatness and beauty, and the paste falls off, which destroys the texture and affects the quality of the dish. Flavor characteristics 1. Deer tendon is sweet and flat. Contains protein 30.2%, fat, ash, etc. Has the effects of nourishing liver, strengthening tendons and enriching blood. Most of them are dry products, which are precious raw materials in Yao biography. 2. Qingyuan Mei's "Suiyuan Food List" said: "Deer tendon is difficult to rot, so it must be cooked three days ago, wringed several times, simmered in broth, and then simmered in chicken soup; Add autumn oil (soy sauce), wine and simmer soup, and it will turn white without adding anything else. Hold a plate. " This dish is famous for its bright white juice, softness and tenderness. Ingredients: Cordyceps sinensis 40g, Colla Corii Asini 80g, Deer tendon 150g, Radix Dipsaci 15g, 2 slices of ginger and 2 pieces of red dates. Production method: soak the flower glue in advance, wash it with clear water and cut into pieces. After the deer tendon swells, remove the fascia and cut it into sections. Washing Cordyceps, Radix Dipsaci, Rhizoma Zingiberis Recens and Fructus Jujubae with water respectively, peeling Rhizoma Zingiberis Recens and slicing; Jujube is pitted. Add an appropriate amount of water to the pot and simmer until the water boils. Then add all the ingredients, simmer for about 3-4 hours on medium fire, add a little salt to taste, and you can eat deer tendon with soup. Efficacy: tonify kidney, replenish essence and strengthen bones and muscles. This soup has the functions of nourishing yin and tonifying kidney, strengthening waist and strengthening bones and muscles. It has therapeutic effect on dizziness, tinnitus, soreness of waist and knees, fever of hands and feet, nocturnal emission of men and irregular menstruation of women. Taking this soup with meals every day has the functions of tonifying kidney and essence, strengthening body, beauty beauty and strengthening bones and muscles. Tongluo Jin Lu Pig's Foot Soup Ingredients: 8 chicken feet, 2 pig's feet, 40g deer tendon, 80g yam, 20g medlar, 3 slices ginger and 5 red dates. Production method: drag chicken feet with boiling water, peel, remove nails and wash; Shaving pig's trotters, removing toenails, cutting into pieces, putting into boiling water, boiling with strong fire for 10 minute, taking out, and repeatedly washing with water; Soak the tendon of deer in warm water until soft, put it in a boiling water pot to remove the odor, cut it off and wash it; Wash yam, medlar, ginger and jujube (core removed). Put all the ingredients in a saucepan, add appropriate amount of boiling water, cover the lid and stew for 3 hours, then season and serve. Efficacy: This soup can tonify kidney, strengthen yang and strengthen bones and muscles. It is used for soreness and weakness of waist and knees, unfavorable walking and tendon contracture caused by deficiency of kidney yang. Or limb weakness after stroke, hemiplegia or postpartum wind, lower limb weakness. Muscle atrophy; Or postpartum weakness, wind evil invading, blocking meridians, seeing weakness of lower limbs, or negligence. This soup can tonify kidney, strengthen bones and muscles, dispel wind and dredge collaterals. Nourish liver and kidney, nourish bones and muscles. Steamed chicken feet with deer tendon Ingredients: dried deer tendon 200g, Saussurea involucrata 3g, sliced mushrooms 50g, chicken feet 20g, ham 20g, monosodium glutamate, cooking wine, ginger, onion, refined salt and broth. Practice: Wash the deer tendon with cold water, add boiling water, soak, cool and then change it, and repeat it many times until the deer tendon swells. Slice ginger and cut onion; Trim the fascia of the tendon of the hairy deer, cut it into finger pieces, put it in a pot, add onion ginger, cooking wine and water, simmer the tendon of the deer thoroughly, take it out and put it in a plate; Blanch chicken feet with boiling water, remove yellow clothes, cut off melon tips, remove big bones, wash and put them in a plate; Wash Saussurea involucrata, put it in a gauze bag, put it on a plate, put ham slices and mushroom slices on the surface, add broth, cooking wine, ginger and onion, steam it in a cage until the deer tendon is cooked and soft, take it out (about 2 hours), filter out the thick juice, add monosodium glutamate and salt to the soup, pour it into a plate and steam for half an hour. This prescription can replenish deficiency and strengthen bones and muscles, and is suitable for the weak people with weak waist and knees and weak bones and muscles.