Recipes of Angelica head
1. Guishen pig heart soup
Ingredients: 1 pig heart, 15 grams of angelica body, 20 grams of Codonopsis (or 10 grams of ginseng).
Method: Wash Codonopsis pilosula and Angelica sinensis and boil in water for 30 minutes, remove the medicinal residues, add appropriate amount of water, add pig heart, ginger, green onion, pepper, and salt, and cook until the pig heart is overcooked.
Usage: eat pig heart and drink soup.
Efficacy: This formula has the effects of benefiting Qi, nourishing blood and enriching blood. It is suitable for palpitations, shortness of breath, fatigue, anemia and neurasthenia.
2. Stewed hen with ginseng
Ingredients: 15 grams of angelica head, 15 grams of Codonopsis pilosula, 1 hen (about 1500 grams), appropriate amount of green onion, ginger, cooking wine, and table salt.
Method: After the hen is slaughtered, remove the hair and viscera, wash, put the angelica and Codonopsis pilosula into the belly of the chicken, then put the chicken into a casserole, add green onions, ginger, cooking wine, salt, and water, and then put the casserole Bring to a boil on a strong fire, then switch to a slow fire and simmer until the chicken is rotten.
Usage: When eating, you can eat meat and drink soup in separate meals.
Efficacy: Enrich blood and strengthen body. It is suitable for chronic hepatitis and various anemias caused by deficiency of liver and spleen blood.
3. Guiqi pigeon meat soup
Ingredients: one pigeon, 20 grams of angelica body, 50 grams of astragalus, 20 grams of Chinese yam, 20 grams of red dates.
Method: Remove the hair and viscera of the pigeon, wash and cut into pieces, put them in a casserole, add water, medicine, and seasoning, and cook until the pigeon meat is overcooked.
Usage: eat meat and drink soup.
Efficacy: This prescription is good for qi and blood, tonifies deficiency and loss, and is suitable for postpartum physical weakness, palpitations, shortness of breath, fatigue, insomnia, forgetfulness, memory loss, poor appetite, anemia, neurosis, and menopause syndrome.
