Ingredients: 3 grams of cooked Rhizoma Rehmanniae, Rhizoma Dioscoreae, Dodder Seeds, and Walnut Kernels each. 1.5 grams of Cortex Moutan, Rhizoma Alismatis, and Gastrodia each. 2 grams of Fructus Jujubae. 1 gram of Radix Angelicae Sinensis, Safflower, and Cephalotaxus fortunei leaves each. 5 grams of processed Polygonum multiflorum, Black Sesame, and Black Soybeans each. 500 grams of lamb meat and lamb bones. 1 lamb head. Appropriate amounts of spring onion, ginger, white pepper, monosodium glutamate, and salt.
Preparation:
1. Break the lamb bones and lamb head. Wash the lamb meat and blanch it in boiling water to remove the blood. Put it in a pot together with the lamb bones and lamb head (with the lamb bones at the bottom). Put the above herbs in a cheesecloth bag and tie it tightly, then place it in the pot. Add spring onion, ginger, and white pepper, and add a suitable amount of water.
2. Place the pot on the stove, bring it to a boil over high heat, skim off the foam, remove the lamb meat and slice it. Then put it back into the pot and simmer over low heat for 1.5 hours, until the lamb meat is fully cooked. Remove the herb bag.
Usage: When consuming, you can add monosodium glutamate, salt, and other seasonings. Eat the meat and drink the soup, 2 times a day.
Benefits: Nourishes the liver and kidneys, replenishes blood and Qi, and promotes hair growth. Suitable for hair loss, premature graying of hair, and other conditions caused by liver and kidney deficiency, blood deficiency, and dryness.
(Note: The translation is for informational purposes only, and it is always advisable to consult a medical professional before trying any new remedies or treatments.)
