The gallbladder head has the effects of clearing away heat and toxic materials, relieving swelling and diuresis, and can be used for treating common cold, bacillary dysentery, gastroenteritis, tonsillitis, pharyngitis, nephritis edema, conjunctivitis and furuncle. The specific soup making method is as follows:

Step 1: Select a small amount of ground gallbladder head and clean it with water for later use.

The second step is to clean the keel selected in the market.

Step 3: put a proper amount of water into the pot, pour the keel into the pot after boiling, and remove the foam on the surface with a spoon after boiling.

Step four, pour the washed gallbladder head into the pot together.

Step 5: Cook for about an hour and add some salt to taste.

The sixth step, cooking for about half an hour, can be cooked, with a touch of grassroots fragrance.

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