Delicious dishes to help fight the cold

Taking advantage of the weekend, when we have more time, we would like to introduce to our readers some medicinal dishes that nourish vital energy, strengthen yang, nourish the skin and protect against cold for the whole family to enjoy.

Ginseng hotpot:1kg pork ribs, simmer the bones to get the broth to make hot pot broth. 20g ginseng, 20g astragalus, 3g pepper, 3g cloves. When the bone broth boils, skim off the foam, add the washed ginseng and the above herbs into the pot and continue to boil for another hour to release all the sweetness from the bones, the ginseng and the herbs release nutrients into the broth to dip meats such as goat, chicken, lean pork, shrimp..., eat with herbs, mustard greens, and any vegetables you like.

Goat hotpot:500g goat bones, 1-2kg goat meat, 20g ginseng, 5g wolfberry, 5g jujube, 3g coix seed, 3g atractylodes macrocephala, 10g shiitake mushrooms. Wash the goat bones, put them in a pot of boiling water to blanch to remove the odor. Then put them in a pot of water and simmer to get the broth.

Wash the goat meat, cut into thin slices, marinate with a little ginger and wine for about 30 minutes to reduce the smell of the goat meat. Next, take the goat meat out, drain the ginger juice and wine. Put the goat meat in the hot pot and continue to boil. Goat hot pot is served with greens, taro, lotus root, and fresh tofu.

Rooster hotpot:1 rooster, clean, cut into bite-sized pieces, arrange the chicken on a plate. Put the head, neck, and feet in the pot with 500g pork bones, simmer to get the broth for the hot pot. 20g ginseng, 10g astragalus, 3g licorice, 3g jujube, 2g ginkgo, season with salt, pepper, fresh ginger, and wine, put in the hot pot and eat with mugwort, chrysanthemum greens, okra, and fresh mushrooms.

In addition to ginseng hotpot, you can use some of the following medicinal dishes that are suitable for winter and are simple and easy to make:

Wood ear and wolfberry soup:Wash 20g of white fungus and 30g of wolfberry. Steam both with rock sugar and eat hot. (Very suitable for people with respiratory diseases and chapped skin in winter).

Wood ear and wolfberry soup.

Braised Fish Maw:Large fish bladder, clean and cook until done, then slice into strips, add ginger, spices to taste, put in a pot to stew with other meats such as pork, beef, goat... eat hot.

Pigeon stew:1 pigeon, 20g each of Morinda officinalis, Chinese yam, and wolfberry, add water and simmer until soft. (This medicinal dish is warm in nature, so people with internal heat should not use it.)

Steamed chicken with sticky rice:Clean the chicken, add enough spices, simmer until cooked. Soak 500g of sticky rice for about 3-4 hours until the rice is soft. Put the rice on a grill, pour in the chicken broth below, sprinkle the stewed chicken on top, cover, put in a steamer, first boil over high heat then reduce heat and simmer for about 50 minutes, eat the chicken with sticky rice.

Ginger porridge:60g of rice. Wash the rice and add enough water to cook into porridge. Wash the fresh ginger and cut into small pieces. When the porridge is cooked, add ginger, seasoning, green onions, stir well and eat hot.

Carp and red bean soup: 500g fresh carp, 100g red beans, tangerine peel, fresh ginger, enough, cook into soup, eat hot.