Ingredients of mutton soup: 500 grams of mutton, 15 grams of angelica, 15 grams of ginger, 6 grams of refined salt, 15 grams of cooking wine, monosodium glutamate.

Practice:

1, will be Angelica, ginger, wash with water, cut long slices, mutton pick off the tendons, into the pot of boiling water to decant the blood, fishing cut into 5 cm long, 2 cm wide strip spare.

2, take the net pot (preferably casserole), add the right amount of water, and then cut into strips of mutton into the pot, and then add angelica and ginger, boiling on the fire, skimmed off the foam, add seasonings, and change to a small fire stew for about an hour and a half until the mutton rotten, angelica and mutton soup is ready.

Effects:

1, angelica is commonly used in traditional Chinese medicine blood tonic, nature of the warm, there is a blood nourishing blood tonic effect; ginger can be warmed in the dispersal of cold, sweating to solve the table; lamb nature of the warm, can be warmed in the complementary deficiency. The three together, with the role of warming the blood, cold and pain.

2, can be used for the main treatment of cold hernia, abdominal pain, pain in the two coats of arms, etc., can also be used for postpartum conditioning, adapted to women's qi and blood weakness, yang deficiency and loss of warmth led to abdominal cold and pain, blood deficiency, milk, more than the evil dew. Secondly, it is also a medicinal meal with unique flavor, especially adapted to the daily consumption of people with cold body.

For anemia patients who are afraid of cold, chronic bronchitis patients who are old and weak, as well as those who are malnourished due to chronic diarrhea, this formula can also be consumed as an auxiliary regulation.