Raw materials
1000g lamb, 200g pure honey, 200g dried Rehmannia, 200g Radix Astragali, 200g Radix Codonopsis, 100g Achyranthes Bidentata, 50g Atractylodes Macrocephala.
Preparation
(1) Remove the skin and excess fat and fascia from the lamb, wash it and cut it into slices or shreds.
(2) Put lamb, dried Rehmannia, Radix Astragali, Radix Codonopsis, Achyranthes Bidentata, and Atractylodes Macrocephala into a pot with water. Boil over high heat for about 10 hours, take out the concentrated juice, remove the residue and leave the meat. Then add pure honey and cook until it becomes maltose-like, and it is ready to eat.
Characteristics
The meat is tender and the soup is sweet, you can drink the soup and eat the meat.
Benefits
Lamb contains protein, fat, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron, etc. It is warm in nature and taste, warms the middle, dispels cold, promotes digestion, nourishes the gland and replenishes qi, warms and nourishes the kidney yang. It has certain effects in treating weakness, emaciation, and insufficient lactation.
Achyranthes Bidentata is bitter and sour in taste, neutral in nature, and has the functions of strengthening tendons and bones, promoting blood circulation, and regulating menstruation.
This dish is mainly made with lamb and various Chinese herbal medicines, and it has the function of enhancing the breasts. It is beneficial for women with flat breasts or sunken breasts.
