Lamb Bone Porridge
[Ingredients] Lamb bone about 1000g, jujube rice 100g, fine salt, fresh ginger, scallions as needed.
[Preparation] Crush lamb bones, boil in water to extract broth. Use the broth instead of water to cook rice. When porridge is nearly done, add fine salt, ginger, and scallions, simmer for 2–3 boils.
[Usage] Consume warm on an empty stomach. One course lasts 10–15 days. Best consumed in autumn and winter.
[Efficacy] Tonifies kidney qi, strengthens tendons and bones, fortifies the spleen and stomach. Suitable for thrombocytopenic purpura, aplastic anemia.
[Comment] Jujube rice is the seed of japonica rice, also known as white rice. It has a mild sweet taste and neutral nature. Daily consumption brings no fatigue—regarded as the supreme tonic food in the world.
[Caution] Discontinue during colds or fever.