Herbal Nourishing Dish for Intercostal Neuralgia 11
Fo Shou Steamed White Goose
Formula: Fo Shou 10g, Dan Shen 10g, licorice 6g, white peony root 10g, Danggui 10g, white goose meat 500g, ginger 10g, green onion 15g, salt 4g, cooking wine 20g.
Preparation: Soak and slice Fo Shou, Dan Shen, licorice, white peony root, and Danggui; wash goose meat, blanch in boiling water to remove blood, drain. Slice ginger, cut green onion into segments. Place goose meat in steaming bowl, coat with soy sauce, cooking wine, and salt, add ginger and green onion, place sliced herbs on top, add 200ml water. Place steaming bowl in steamer, steam over high heat for 45 minutes.
Consumption: Once daily, consume 50g goose meat per serving.
Efficacy: Activate blood circulation, remove stasis, tonify Qi and regulate Qi. For patients with intercostal neuralgia due to blood stasis obstruction.<Neuralgia>