Technology: original stew

Processing raw materials of strong gluten and strong bone eel soup;

Ingredients: 250g eel.

Accessories: Codonopsis pilosula 25g, Angelica sinensis 10g, beef tendon 15g.

Seasoning: 5g of cooking wine, 5g of onion, 5g of ginger, 0g of vegetable oil10g, 3g of salt.

The practice of strong gluten and strong bone eel soup;

1. Put the tendon in warm water to swell, then unfold the fascia, cut it into 6 cm long sections, clean and slice Dangshen and Angelica sinensis, and put it in a gauze bag to tie the mouth.

2. Slice the eel meat, fry it in an oil pan until golden brown, take it out, pour a proper amount of broth into the pan, add tendon, eel, refined salt, medicated bag, cooking wine and onion ginger, cook until the meat and tendon are cooked thoroughly, and take out the medicated bag and onion ginger.

Health tips

Eel Qiangjin Jiangu Decoction takes eel as the main material, which has the effects of nourishing the middle energizer and blood, dredging collaterals and activating collaterals, and the effect is more obvious with Dangshen, Danggui and Qiangjin Jiangu. The combination of these materials has the effects of invigorating qi and nourishing blood, strengthening tendons and bones, dredging collaterals and relieving pain, and is suitable for qi and blood weakness, weakness or pain of bones and muscles, and traumatic fracture.

Grams of food stage

Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.

Codonopsis pilosula: Not suitable for use with Veratrum nigrum.