Angelica and Rehmannia Braised Lamb
[Ingredients] Lamb 500g, Angelica sinensis 15g, Rehmannia glutinosa 15g, dried ginger 10g, soy sauce, rice wine, sugar, cooking wine as needed.
[Preparation] Wash lamb, cut into cubes, place in clay pot with Angelica, Rehmannia, dried ginger, soy sauce, sugar, and wine. Simmer gently until lamb is tender and cooked through.
[Usage] Serve as meal accompaniment, eat meat and drink soup.
[Function] Tonifies qi, supplements the center, warms the middle and lower burner. Suitable for spleen-kidney yang deficiency, cold in the lower jiao, instability of Chong and Ren channels causing metrorrhagia, postpartum conditions, post-illness weakness, blood deficiency, cold limbs.
[Comment] Lamb is sweet and warm in nature, entering spleen and kidney meridians, capable of tonifying qi, supplementing deficiency, warming the spleen and kidneys—excellent for tonification, especially suitable for autumn-winter supplementation. Regular consumption promotes circulation, increases body heat, provides warmth against cold, stimulates appetite, and improves health. Since Zhang Zhongjing of the Tang Dynasty created the famous medicinal diet "Angelica Ginger Lamb Soup," this combination has been widely used. Practical experience confirms that lamb paired with Angelica warms meridians, strengthens the spleen, nourishes blood, and replenishes the kidneys. Adding Rehmannia moderates the pungent-dry nature of ginger, making this formula warm without being overly drying.