Angelica and Rehmannia Braised Lamb
[Ingredients] 500 grams of lamb, 15 grams of angelica, 15 grams of raw rehmannia, 10 grams of dried ginger, and appropriate amounts of soy sauce, rice wine, sugar, cooking wine.
[Preparation] Wash the lamb, cut into cubes, place in a clay pot with angelica, rehmannia, dried ginger, soy sauce, sugar, and wine. Braise slowly over low heat until lamb is tender.
[Usage] Serve as a meal, eat meat and drink soup.
[Function] Invigorating qi and strengthening the center, warming the middle and lower energizers. Suitable for conditions due to spleen and kidney yang deficiency, lower jiao coldness, and instability of Chong and Ren meridians, such as menorrhagia, postpartum weakness, post-illness debility, blood deficiency, and cold limbs.
[Comment] Lamb is sweet and warm in nature, entering the spleen and kidney meridians, capable of replenishing qi and deficiency, warming the spleen and kidney. It is an excellent tonic, especially suitable for autumn and winter supplementation. Regular consumption promotes circulation, increases body heat, resists cold, improves appetite, and enhances physical strength. Since the famous Tang dynasty physician Zhang Zhongjing created the renowned medicinal diet "Angelica Ginger Lamb Soup," lamb combined with angelica and ginger has become widely used in medicinal cuisine. Practical experience confirms that lamb and angelica together warm the channels, strengthen the spleen, nourish blood, and tonify the kidneys. Raw rehmannia moderates the drying properties of ginger, ensuring warmth without dryness in this formula.
<Braised Lamb>