🌿 Folk Prescriptions

Foshou and White Peony Simmered Clam Recipe: Foshou 6g, white peony 10g, Atractylodes 10g, turmeric 6g, clam meat 300g, broccoli 50g, cooking wine 20g, ginger 10g, scallion 15g, salt 4g, vegetable oil 30g. Preparation: Soak Foshou, Atractylodes, turmeric, white peony, slice; clean clams, slice; wash broccoli, tear into small florets; slice ginger, cut scallions into segments. Heat wok over high flame, add vegetable oil, when oil reaches six-tenths heat, add ginger and scallion to stir-fry until fragrant, then add clam meat, salt, cooking wine, Foshou, Atractylodes, white peony, turmeric slices, pour in 400ml water, bring to boil, add broccoli, simmer over low heat for 30 minutes. Usage: Once daily, consume 50g clam meat, eat broccoli freely. Effect: Regulates liver function, promotes Qi flow, relieves spasms and pain. Used for intercostal neuralgia due to liver depression and Qi stagnation.<Neuralgia>