Red ginseng is a relatively common nourishing and health-preserving raw material. It is mainly a symbolic nourishing medicine. Red ginseng stewed lean meat is a home-cooked stir-fry. The main raw materials are red ginseng and lean meat from Jilin Province. pork. This dish is simple to cook, refreshing and refreshing. It has the functions of replenishing qi and blood, calming the nerves and promoting sleep, benefiting the mind, and nourishing the lungs and stomach. It is more suitable for middle-aged and elderly people, the frail and sick, or those recovering from illness.

1. The effect of red ginseng stewed with lean meat soup

1. Mainly to replenish qi and blood. Generally, red ginseng can be used for qi deficiency. Dushen decoction can treat the burst of original qi. patients;

2. It can also nourish the lungs, strengthen the spleen, nourish the kidneys and strengthen yang, and its nourishing effects are very widespread. If it is caused by qi deficiency or lung deficiency, you can use ginseng to strengthen the spleen, and you can also use wild ginseng and Sijunzi decoction. If the kidney essence is insufficient, you can also use wild ginseng to replenish kidney yang;

3. In addition, it also has the effect of calming the nerves, promoting sleep, and fixing the mind. Some people have unstable moods and are prone to insomnia. They can also use red ginseng to soothe the nerves, help them sleep, and calm their mind;

4. Other ginseng can currently help the body strengthen immunity, relieve fatigue, and delay aging. effect. Therefore, the use of red ginseng is still very common, but if the fire is very strong, be careful not to use red ginseng for a long time.

2. Red ginseng stewed with lean meat soup

Method 1:

Raw materials: 15 grams of red ginseng (available in traditional Chinese medicine stores), 150 grams of lean pork .

Preparation process:

1. Steam the red ginseng in water until soft, and cut into slices (if it is already in blocks, it can be used immediately).

2. Wash and dry the lean pork, then chop it into minced pork.

3. Put the raw pork and red ginseng into the stew pot together, add 750ml of cold water (about 3 bowls), cover and simmer for 2 and 30 minutes. Add appropriate amount of salt when drinking. This amount can be used in 2~3 times. When the weather is very cold, it should be taken every other day or once a day.

Method 2:

Raw materials: 3 slices of red ginseng, 200 grams of lean pork, 2 jujubes, 15 wolfberries, 8 longan meat, 15 cypress seeds, ginger Several, 1 gram of edible salt

Production process:

Clean and dry all the raw materials, cut the lean pork into small pieces, and remove the cores of the red dates. Place all food into the saucepan. Add 3 small works of cool boiled water. Cover and simmer in saucepan for 2 hours. Season with salt before drinking. This soup is ready.

3. Frequently Asked Questions about Drinking Red Ginseng and Lean Meat Soup

1. People with yin deficiency and excessive fire and uncontrolled high blood pressure are not suitable to take it. It is also best for patients with heart disease to seek medical advice before taking it.

2. When taking red ginseng, do not eat carrots, mung beans or drink tea to avoid affecting the strength. If taking it during a fever or cold will cause abdominal bloating or other symptoms, you should stop taking it.