Mutton (sliced) 1 kg

1 article

6 slices of garlic

6 slices of ginger

Kimchi 1 kg

Chili 6 tiao

2 coriander trees

Soup 10 bowl

1 tbsp rice wine

2 teaspoons of sugar

2 tablespoons soy sauce

[production process]

(1) Put the fish in the pot, add cold water to cook until cooked, then take it out, cool it and take out the fishbones one by one.

(2) Flatten garlic and chop ginger and pepper for later use.

(3) Stir-fry ginger, garlic and pepper, then add mutton slices and sauerkraut and stir-fry.

(4) Stir-fry the fish, then pour all the fish into the stock, add seasoning and cook.

The basic characteristics are warming the middle energizer, invigorating the spleen and warming the stomach.

The basic materials are instant-boiled mutton slices, spinach150g each, 50g vermicelli, 2g sesame oil, soy sauce, vinegar, sugar, monosodium glutamate and salt.

Method: Wash the spinach, soak the vermicelli in warm water until soft, put some water into the hot pot, add sesame oil, soy sauce, vinegar, sugar, monosodium glutamate and salt to boil, adjust the bottom flavor, add the vermicelli, and after the soup is boiled, add the mutton slices and spinach, and control the heat of the hot pot while eating.

Efficacy: warm the middle, strengthen the spleen and warm the stomach.

Usage: Take with meals.

Usage: Suitable for patients with stomach cold, epigastric cold pain and cold limbs.

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