Folk Blood-Nourishing Method No. 5
50g pork tenderloin, 50g rice, and appropriate amounts of Sichuan pepper, salt, fennel, and sesame oil. Wash the tenderloin, chop into mince, mix with salt, Sichuan pepper, fennel, and sesame oil. Cook rice into porridge; when nearly done, add the seasoned meat mixture, continue cooking until meat is fully cooked and rice is soft. Consume twice daily.
Pork tenderloin refers to lean meat from the back of the pig, with minimal connective tissue, tender and delicate texture, free of strong odor, ideal for cooking. Contains about 20% protein, rich in B-complex vitamins and iron, with approximately 8% fat.
According to ancient Chinese medical texts, pork is sweet and salty, neutral in nature, capable of nourishing yin and moistening dryness. *Bencao Beiyao* states: “Pork has a rich flavor, nourishes intestines and stomach, generates body fluids, plumps up flesh, and moisturizes the skin.” *Sui Xiju Yinfang Pu* says: “Nourishes kidney fluid, replenishes gastric juices, enriches liver and kidneys, and moisturizes the skin.”
In this formula, pork tenderloin nourishes yin and blood, moisturizes the skin; rice strengthens spleen and boosts Qi; Sichuan pepper and fennel not only season but also warm the middle and supplement deficiency. The entire formula nourishes yin and blood, strengthens Qi, and regular use yields smooth, lustrous skin.
Not suitable for individuals with internal phlegm-dampness.
<Blood-Nourishing Formula>