【Ingredients】
1 pigeon, 30g astragalus, 15g angelica, 30ml cooking wine, 10g ginger, 10g spring onion, 3g salt.
【Instructions】
After drowning the pigeon in water to kill it and removing the feathers and intestines, cut it into pieces. Rinse the astragalus and angelica. Slice the ginger. Place the pigeon, astragalus, angelica, ginger, salt, and cooking wine in a stewing pot. Add an appropriate amount of water. Stew it on low heat until it is cooked and tender.
【Benefits】
It nourishes Qi, replenishes blood, detoxifies, and promotes skin regeneration. It is used for treating chronic illness, weakness, spontaneous sweating, deficiency of Qi and blood, uterine prolapse, gastric prolapse, autonomic nervous dysfunction, various types of anemia, chronic nephritis, sexual dysfunction, and as an adjuvant treatment for chronic skin diseases.
【Precautions】
(1) Consume it once every 3 days for a total of 5 times.
(2) Astragalus is a sweet and warm tonic for reinforcing Qi, so it is contraindicated for those with excess heat in the body and Yin deficiency with Yang excess.
(3) It should not be used for chest tightness, abdominal distension, and indigestion.
(4) Do not eat it with pork. Pregnant women should not eat pigeon meat.
(5) Angelica should be used with caution for those with spleen and stomach dampness and obstructed bowel movements.
(6) Pigeon meat is not suitable for children with malnutrition as it further burdens the spleen and stomach.
(7) Pigeon meat is not suitable for gout patients as it contains high levels of purines.
(8) Pigeon meat is not suitable for those with tuberculosis in the cervical lymph nodes. Pigeon meat is dry in nature and can generate heat.
(9) If consumed by patients with chronic nephritis, ginger should be removed. Ginger is absorbed by the kidneys and can stimulate kidney inflammation.
(10) Take 2 doses per week, and a total of 7 doses for one course of treatment.
