Mutton porridge

Some people may not be so used to the taste of mutton porridge, but you will want to have it again after drinking it for the first time. If you are also a friend who likes to drink mutton porridge, you might as well learn the following porridge method, so that you can make this porridge yourself whenever you want.

How to make mutton porridge

raw material

200 grams of lean mutton, 5-10 grams of ginseng, 30 grams of astragalus, 30 grams of poria, 10 grams of jujube, 30 grams of japonica rice, and 2 stalks of green onion.

Steps

1) Boil Astragalus, Poria and jujube, remove the residue and take the juice; boil ginseng separately to take the juice.

2) Chop the mutton into small pieces and cook it with the rice and medicinal juice. Add the scallion and salt and boil it for 1-2 more times. Eat 1 serving per day or every other day for 5-7 servings.

Efficacy and function

It has the effects of warming the kidney and strengthening yang, and greatly replenishing qi and blood. It is suitable for people who have suffered from serious illness, such as weakness, fatigue, cold body and limbs, sore waist and legs, as well as kidney yang deficiency, impotence, and spermatorrhea. It is not suitable for people with unresolved external infection, yin deficiency and excessive fire, and internal heat.

The use of sheep

Sheep is one of the three major meat livestock in my country. It is also one of the most widely consumed and most distinctively cooked meats in China. There are two types of sheep: goats and sheep. Generally, sheep meat is tender and more delicious. For nomads, sheep are treasured from head to toe. The sheep head can be used as offering crystals, the sheep horn tips can be used as hooks, and the entire sheep horn can be used as tents.