How to make Huai Tang?

condiments

Two young pigeons

condiments

Jujube (dried)

5 capsules

Chinese wolfberry

2 tablespoons

Agrocybe aegerita

1 small handle

dangshen

6 pieces

Chinese yam

5 tablets

root of membranous milk vetch

4 tablets

longan

10 pieces

The practice of Huai Shan Yao Tang is illustrated by examples.

Material assembly drawing:

1. Lycium barbarum and round meat (longan meat) are washed with water, and red dates are washed and pitted (red dates are hot-dried).

2. Soak Radix Codonopsis, Rhizoma Dioscoreae and Radix Astragali (Radix Astragali) in water for 30 minutes, wash, and cut Radix Codonopsis in half with a knife.

3. Soak the Agrocybe aegerita, remove the pedicle, wash it, and cut it into sections with a knife.

4. Pigeons are peeled and chopped into small pieces (peeling is purely a personal preference, so I am afraid of oil).

5. Put all the ingredients in a large saucepan and add boiling water until it is full for 8 minutes.

6. Stew in a large pot for 30 minutes, then turn to low heat and continue stewing for 3 hours.

7. After stewing, skim off the oil with an oil separation spoon before drinking (now the nutrition is too rich, it is better to eat less oil; You can add the right amount of salt according to your taste, but I don't usually add it)