Common Moisturizing Formula 4
Lamb meat 1000g, Angelica sinensis, white peony root, rehmannia glutinosa, astragalus membranaceus each 15g, fresh ginger (sliced) 0.3g, glutinous rice 25g. Cut 120g lamb finely; keep the remaining 880g. Combine finely chopped lamb with herbs in a container with 500ml water, decoct, filter out residue, collect about 300ml liquid, add rice to cook porridge. When nearly done, add fresh lamb and continue cooking until fully cooked. Season with five flavors before serving.
This formula tonifies qi and blood, particularly effective for sallow complexion and muscle wasting. Regular use improves complexion, making it rosy and luminous.<Moisturizing>