Efficacy: clearing away heat and dampness, and removing liver heat.

Ingredients: 500g of Hengli, 20g of Prunella vulgaris and 20g of Herba Artemisiae Scopariae, and 4 slices of ginger.

Practice: fly the pig horizontally to remove the fishy smell for later use. Put Spica Prunellae, Herba Artemisiae Scopariae, Ginger and Pork in a sand pot, and add 2500ml of water. First, simmer for 2 hours and then simmer for seasoning.

2. Huaishan lentils and chicken feet

Efficacy: invigorating spleen, eliminating dampness, relaxing tendons and activating collaterals.

Ingredients: yam15g, lentil15g, gordon euryales15g, coix seed15g, 200g of fresh chicken feet (about 10), and a little shredded ginger.

Practice: First, wash the chicken feet and cut off the toenails. Put yam rhizome, lentils, gordon euryales, coix seed, chicken feet and ginger slices together in a clay pot, add 2500ml of water (about 10 bowl of water), boil with strong fire and simmer for 2 hours. Add salt to taste after cooking.

3. Baizhu Chenpi Pork Belly Soup

Efficacy: invigorating spleen, drying dampness and appetizing.

Ingredients: dried tangerine peel 1 0g, Atractylodes macrocephala 30g, fresh pork belly half to1piece, Amomum villosum 6g, and 5 slices of ginger.

Method: first wash the pork belly and fly water. Put all the ingredients into the soup pot, add about 2500ml of water, and simmer for about 1 half an hour after the pot is boiled. Take out the pork belly, cut it into pieces, put it back in the pot, cook it for another 30 minutes, and season it.