Cooking kudzu with meat can absorb the fat of the meat, and the cooked meat is especially tender without any greasy feeling, and tastes sweet and refreshing. In addition to removing fat from meat, kudzu can also eliminate excess fat from the human body. So, if you want to keep your body slim, you should eat kudzu from time to time.

Sagar contains plant-based protein, fiber and vitamins. It can quench thirst and produce fluids, remove alcohol poisoning and prevent neuralgia.

Alias: Sha Ge (groundnut, sand melon, cool melon, kudzu potato)

Taste: sweet, flat, non-toxic.

Meridian: into the stomach, liver.

Functions: detoxifying alcohol, lowering blood pressure, quenching thirst and generating body fluid.

Indications: Heat and thirst, dizziness and headache, fever and cold.

Description: Shagga is also known as Lianggua, because its seeds look like pods, so it is also known as sweet potatoes. Raw and cooked can be eaten, peeled raw food sweet, can be eaten as fruit, boiled and fried as vegetables with meals. Can also be used to make starch. But the seeds and leaves are highly toxic, can not be eaten, can only be used as insecticide.

Shagra pork bone soup

Materials: a number of pork bones, kudzu 2, 3 black-eyed peas, peanuts, mushrooms, ginger, dried scallop (if there is no province)

Jujubes 1-2

1. Shagra washed and peeled and cut into chunks to spare, pork bones with hot water to boil a bit to get rid of the taste of blood soak in cold water to dry and spare

2. Peanuts and black-eyed peas to wash and spare, mushrooms, boil in hot water to remove the stems of cold water and spare

2. Remove the mushroom handle soak in cold water to dry and spare Ginger 2, 3 pieces

Spare

3. All the ingredients into the pot, add jujube dry scallop 2-3 pieces of simmering for 2-3 hours to add the right amount of salt seasoning that is complete!