Fennel porridge: Recipe: 10 to 15 grams of fennel, 50 to 100 grams of japonica rice.

Operation: First fry the fennel, remove the juice and dregs, add japonica rice and cook it into gruel, or grind 3 to 5 grams of fennel into fine powder and add it to the porridge for cooking.

Effects: promoting qi, relieving pain, strengthening the spleen and appetizing. It is suitable for children with hernia, epigastric distension and pain, stomach cold and vomiting, etc.