Raw materials: 30 grams of yam and lily, 200-300 grams of rabbit meat, and appropriate seasonings such as ginger, salt, cooking wine, onion and monosodium glutamate.

Practice: First, wash the rabbit meat, cut it into small pieces, then put it into a casserole with yam and lily, add a proper amount of water, ginger, cooking wine and other condiments, simmer for about 1 hour, and add a little onion, salt and monosodium glutamate to taste.

Efficacy: 2-3 times a week, it can moisten lung, relieve cough, clear heart, soothe the nerves, tonify kidney, solidify essence, moisten intestine and relax bowels, and is suitable for patients with lung dryness and cough, chronic bronchitis, female climacteric syndrome and the elderly and infirm.

Yam wolfberry rabbit soup

Ingredients: rabbit meat

Accessories: yam, medlar and longan.

Seasoning: salt, chicken essence, cooking wine and ginger.

Cooking method:

1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam, pour clear water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, season with cooking wine and chicken essence, and stew for one hour;

2. Soak Chinese wolfberry in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, season with salt.

Features: invigorating spleen and stomach, nourishing liver and kidney, calming nerves and enriching blood, and nourishing middle energizer.