🌿 Folk Prescriptions

[Ingredients] 15g Astragalus membranaceus, 3 carp (about 500g total), 200g lean pork, 150g tofu, 150g vermicelli, 100g lettuce leaves, 75g lard, 15g ginger, 10g green onions, 30ml cooking wine, 5g sugar, 5g refined salt, 2g stir-fried citrus peel, 2g monosodium glutamate, 2g ground pepper, 3g vinegar, and 2000ml fresh broth.
[Preparation]
1. Remove gills and scales from carp, clean out internal organs, slice into 5cm square, 0.3cm thick pieces (discard bones); remove tendons from lean pork, wash and dry, slice; cut tofu into cubes; soak vermicelli and cut into segments; wash and sort lettuce leaves. Arrange all ingredients around the hot pot.
2. Wrap Astragalus membranaceus and stir-fried citrus peel in clean gauze, place in a clay pot, add water, decoct twice, each for 15 minutes, collect the medicinal liquid.
3. Heat lard in a wok until six-tenths hot, add ginger slices, fry until fragrant, then add salt, ground pepper, vinegar, cooking wine, sugar, and broth, bring to a boil, skim off foam, add medicinal liquid, bring to a boil again, pour into the hot pot, and cook various ingredients by boiling, drinking the broth.
[Usage] Can be eaten directly or paired with meals.
[Efficacy] Tonifies qi, strengthens the stomach, beautifies complexion, and moisturizes skin.
[Indications] Poor appetite, indigestion, loose stools due to spleen deficiency; shortness of breath, fatigue due to qi deficiency; gastric ptosis, rectal prolapse. Regular consumption by women improves skin beauty and moisture.
[Note] Astragalus membranaceus tonifies qi, warms yang, consolidates blood, promotes circulation, and stops sweating. Combined with carp, it effectively tonifies qi, strengthens the stomach, and prevents aging.