20g of poria cocos, 50g of adzuki bean, 0/00g of raw coix seed/kloc-,250g of white crucian carp, 5 slices of ginger and a little shredded dried tangerine peel are selected. Scales and viscera of white crucian carp are removed first, and then the above food is put in a casserole and seasoned with medium fire fort 1 half an hour. (White crucian carp can also be put in the soup bag to prevent fish bones from hurting the throat.) For Baizhu pork tripe soup, 30g of Baizhu, half to one fresh pork tripe, 0/0g of areca nut/kloc and 5 slices of ginger are selected. Wash the pork belly first, and then put it into the casserole with Atractylodes macrocephala, Areca catechu and ginger slices. First use medium fire and then slow fire fort 1 half an hour, then take out the pork belly and cut it into pieces, put it back in the pot, firm it for 15 minutes, and taste it.

Shenlian decoction

Choose 30 grams of codonopsis pilosula (or 20 grams of American ginseng), 30 grams of lotus seed meat, 30 grams of coix seed, 3 slices of ginger, and 1 pig tripe (pig bladder). First, clean the codonopsis pilosula and cut it into sections (sliced American ginseng), peel the white lotus seed meat, and wash the pig's small belly with urine. Then put the above five kinds of food in a casserole, and use medium fire pot 1 hour and a half to taste and drink Huaishan lentil and coix seed soup.

Choose yam15g, lentil15g, euryale seed15g, coix seed15g, fresh chicken feet100g and a little shredded ginger. * * * Put the above food into a casserole, cook it in medium heat 1 hour, and then season and drink it.