Method 2: Boil the soup-clean it, chop it up or mash it, add water to the pot and simmer for 30 minutes, then add 1-2 grams of American ginseng and cook for another 30 minutes. Can be repeatedly decocted and eaten with dregs. Zhang Xichun, a famous doctor in modern times, said: "Dendrobium candidum is the most durable to stir-fry. You should chop it first and then stir-fry it to get the real taste."
(Efficacy: tonify deficiency, nourish yin and clear heat. )
Method 3: make tea-cut into thin slices after washing, and brew with boiling water for drinking, which can be brewed repeatedly and eaten with residue.
(Efficacy: appetizing and invigorating the spleen, reducing fire and regulating qi, with remarkable curative effect on chronic pharyngitis. )
Method 4: decocting the paste-cleaning, chopping or mashing, adding other Chinese herbal medicines, decocting in water to get juice, decocting twice, discarding residues, concentrating with low fire, adding crystal sugar, and continuing to decoct into paste for later use. Efficacy: It has obvious curative effect on fatigue, limb ache, fatigue, night sweats and other symptoms. )
Method 5: Soak in wine-wash, chop, break, soak single flavor or other materials in wine above 40 degrees, and eat after 3 months.
(Efficacy: tonifying kidney and nourishing yin, producing essence and expelling wind. )
Method 6: Eat-wash, chop or mash, simmer with chicken and duck for 2-3 hours, and eat with residue. Or decoct with slow fire, collecting juice, and adding other raw materials to make porridge, soup, soup, etc.
(Efficacy: nourishing yin and promoting fluid production, tonifying deficiency and heat, slight sweating, aching bones and muscles and other common physical weakness symptoms. )