Angelica and Astragalus Carp Soup
[Ingredients] 1000g carp, 15g angelica, 50g astragalus, a small amount of refined salt, peanut oil, coriander as needed.
[Preparation] Clean the carp, remove gills, internal organs, and scales. Add peanut oil and cook with angelica and astragalus until tender. Remove angelica and astragalus, add a small amount of refined salt and coriander for seasoning.
[Usage] Serve as a meal accompaniment.
[Effect] Tonifies qi, nourishes blood, promotes lactation. Suitable for postpartum insufficient milk.
[Comment] Carp is sweet and neutral in nature, promoting qi and lactation. Angelica is sweet, pungent, warm, with blood-nourishing and blood-activating effects. Astragalus is sweet and warm, with qi-tonifying and yang-augmenting effects.