Lamb Bone Porridge
[Ingredients] About 1000g lamb bones, 100g glutinous rice, appropriate amounts of fine salt, ginger, and green onion whites.
[Preparation] Crush lamb bones, boil with water to extract broth. Use the broth to cook rice. When porridge is nearly ready, add salt, ginger, and green onion whites, then simmer for 2–3 minutes.
[Usage] Eat warm on an empty stomach. One course lasts 10–15 days. Best consumed during autumn and winter.
[Benefits] Tonifies kidney qi, strengthens tendons and bones, enhances spleen and stomach function. Suitable for thrombocytopenic purpura and aplastic anemia.
[Comment] Glutinous rice is the seed kernel of japonica rice, also known as white rice. It has a sweet and bland taste, neutral nature. Daily consumption is enjoyable and considered the number one food for nourishment.
[Caution] Discontinue use during colds or fever.