Five Nine Corydalis Duck
[Ingredients] 10 grams Ligusticum wallichii, 15 grams Eupolyphaga sinensis, 15 grams Corydalis yanhusuo, 500 grams duck meat.
[Method] Wash duck meat, rub lightly with salt to let flavor penetrate. Clean Ligusticum wallichii, Eupolyphaga sinensis, and Corydalis yanhusuo, place in a bowl, add sufficient water, steam over water for about 30 minutes, strain and retain the liquid. Place duck meat in a large bowl, pour the medicinal broth over it, steam again until duck is tender. Add a little vinegar before eating to adjust flavor.
[Usage] Drink soup and eat meat.
[Benefits] Soothe liver, regulate qi, invigorate blood, dissipate stasis, relieve pain. Suitable for abdominal pain caused by liver-gastric qi stagnation.
[Note] Duck meat contains protein, fat, calcium, phosphorus, iron, riboflavin, etc., with functions to tonify deficiency, nourish blood, and soothe the stomach. Ligusticum wallichii relieves smooth muscle spasm. Corydalis yanhusuo activates blood and regulates qi to relieve pain, effective against pain caused by various factors leading to blood and qi obstruction. Eupolyphaga sinensis is a stimulant tonic that regulates qi and relieves pain, suitable for abdominal pain due to liver-gastric qi stagnation.