Quanjinba is a very valuable Chinese herbal medicine with high medicinal value. It is mainly used for dispelling wind and eliminating dampness, and it can have a good therapeutic effect on many diseases. Let's take a look at the efficacy and effects of Quanjinba!
【Efficacy and Effects of Quanjinba】
1. Dispelling wind and eliminating dampness
Quanjinba is a mild and slightly sweet Chinese medicinal herb, and it has a particularly good effect in dispelling wind and eliminating dampness. It can be used for the treatment of rheumatic pain in humans. During the treatment, Quanjinba can be boiled with a suitable amount of water and consumed as a decoction, or the residue after decoction can be directly applied to the affected area for a good therapeutic effect.
2. Pain relief
Quanjinba is a pain-relieving Chinese medicinal herb. It can be used to treat sciatica and postpartum low back pain. However, when treating different types of pain, Quanjinba needs to be combined with different Chinese medicinal herbs. It needs to be combined with Xiaofantianhuagen to treat sciatica, and it needs to be combined with Qiancao and Weilingxian to treat postpartum low back pain in women.
3. Alleviating fatigue
Alleviating fatigue is also an important function of Quanjinba. It can promote the metabolism of lactic acid in the body, maintain the acid-base balance in the body, accelerate physical recovery, and quickly relieve the symptoms of fatigue. Quanjinba also has the important function of activating blood circulation and resolving stasis. When there is blood stasis swelling or contusions, Quanjinba can be directly boiled with an appropriate amount of white wine and consumed.
【Methods of Consuming Quanjinba】
1. Quanjinba and Eucommia ulmoides stewed with pig tail
Ingredients: 20g of Quanjinba, 15g of Eucommia ulmoides, 1 pig tail, 2-3 slices of ginger.
Directions: First, put Eucommia ulmoides in a low heat pan and sprinkle with a little salt water, stir-fry for a moment and set aside. Remove the hair and wash the pig tail, wash the Quanjinba, soak it briefly, and then put it in a clay pot with ginger. Add 2500ml of water (about 10 bowls), boil it with high heat first, and then simmer for 2 hours with low heat. Add salt to taste. This amount can be consumed by 2-3 people, and the pig tail can be served with soy sauce.
2. Quanjinba and dog spine stewed with pig tail
Ingredients: 100g of Quanjinba, 50g of dog spine, 400g of pig tail, 200g of lean pork, 6 chicken feet, 3 honey dates, appropriate amount of tangerine peel and ginger.
Directions: Wash Quanjinba and dog spine, remove the hair from the pig tail and cut it into sections. Put the pig tail, lean pork, and chicken feet into boiling water to remove blood. Add 4-6 bowls of water to the soup pot, and when the water boils, add all the ingredients. Boil on high heat and then simmer for 3 hours with low heat.
