Winter Melon Stewed Three Birds: Ingredients and usage: 1 tender hen, 1 white pigeon, 1 sparrow, 1 winter melon, 250 grams, 5 grams of red ginseng, 30 grams of jujube kernels, 15 grams of polygonatum odoratum, 10 grams of longan meat, 10 grams of polygala root, 0.5 grams of cinnabar, appropriate amounts of shredded ginger, rice wine, soy sauce, refined salt, and MSG. Chop the young hens, pigeons, and sparrows separately and remove their feet. Put the sparrow into the pigeon's belly, and the pigeon into the chicken's belly, put it in a large bowl, and add shredded ginger. Rice wine, soy sauce, refined salt and monosodium glutamate are evenly filled into the gaps in the bodies of birds, pigeons and chickens, and marinated for flavor. Cut a piece off the top of the winter melon as a cover and scoop out the pulp. Then put the medicine in a gauze bag, tie the mouth, and put it into the white melon on an empty stomach together with the pickled three birds and seasonings. Align the cut melon lids and cover them, seal them tightly with wet yellow mud, and put them on a lit In the pile of chaff, let the remaining embers simmer for 24 hours, take out the mud seal and melon cover, pick out the medicinal gauze bag, eat the cooked three-bird meat and drink the soup, take it once a month, 3 times is a course of treatment, and those who are effective can Take 1 to 3 courses of treatment.

Effects and indications: Replenishing qi and nourishing blood. Rheumatic heart disease, palpitations, shortness of breath, insomnia and dreaminess, etc.