Production method: the mutton is deboned, fascia removed, boiled in boiling water to remove blood, taken out and cooled, and cut into strips with a length of 5cm, a width of 2cm and a thickness of 1cm; Add a proper amount of water to the casserole, add mutton, add Chinese angelica and ginger, boil over high fire, remove foam, simmer 1.5 hours until the mutton is cooked, and season with pepper, pepper powder and salt. 2-3 times a week, eat soup and meat.
Introduction:
This recipe comes from Treatise on Febrile Diseases written by Zhang Zhongjing more than two thousand years ago. It has a history of nearly 2000 years since the Eastern Han Dynasty. This medicated diet is not only a good food for abdominal pain due to cold stagnation, but also a good tonic for the elderly, weak after illness and postpartum qi and blood deficiency. Angelica sinensis in the prescription is bitter and warm, enters the liver, heart and spleen meridians, and has the functions of enriching blood and promoting blood circulation, regulating menstruation and relieving pain, moistening intestines and relaxing bowels.
"Herbal Zheng Zheng" records: "Angelica sinensis is sweet and heavy, so it can replenish blood, and its qi is light and pungent, so it can promote blood circulation, tonify middle energizer and tonify middle energizer. It is also a holy medicine in the blood. " Ginger is pungent and warm, which is an important drug to warm the middle warmer, dispel cold and stop vomiting.
Mutton has always been regarded as a good product for tonifying yang because it is sweet and hot. The compatibility of the three herbs, angelica warming yang, activating blood circulation and dredging collaterals, ginger warming and dispelling cold, mutton warming yang and nourishing blood can tonify deficiency and keep out cold, and * * * plays the role of warming yang and dispelling cold and nourishing blood to tonify deficiency.
Baidu encyclopedia-Zhongjing Danggui mutton soup