Braised cobra with barley

Raw materials: 60g of coix seed, cobra 1 (weighing about 500g), cooking wine 10g, ginger 10g, onion 10g, 3g of sesame oil, 4g of refined salt, 0.2g of monosodium glutamate and 800ml of clear soup.

Practice of Coix lachryma-jobi Stewed Cobra

1. Knock the snake to death, peel off its skin, gut it (snake gall is reserved for soaking wine), cut off its head, wash it, and cut it into 3 cm long sections. Wash ginger, break it, wash onion and tie a knot.

2. Wash the coix seed, put it in a casserole, and pour the clear soup. After boiling with high fire, skim off the floating foam and stew with low fire until the coix seed cracks. Then add snake, cooking wine, ginger, onion and salt and continue to stew until the snake meat is crisp and rotten. Pick out ginger and onion knots, add monosodium glutamate and pour in sesame oil.

Efficacy: expelling wind and removing dampness, promoting blood circulation and dredging collaterals. It is suitable for rheumatic bone pain and joint wandering pain.