Ingredients: About 1000 grams of lamb bones, 100 grams of glutinous rice, appropriate amounts of fine salt, ginger, and green onion whites. Preparation: First, crush the lamb bones and boil them to extract broth. Then use the broth as water to cook the rice into porridge. Just before the porridge is ready, add fine salt, ginger, and green onion whites, and simmer for 2–3 boiling cycles. Usage: Consume warm on an empty stomach. One course lasts 10–15 days. Best consumed during autumn and winter. Efficacy: Tonifies kidney qi, strengthens tendons and bones, and invigorates the spleen and stomach.
Indications: Suitable for thrombocytopenic purpura and aplastic anemia.禁忌: Discontinue use during colds or fever.<Anemia>