🌿 Astragalus Crucian Carp Hot Pot
[Ingredients] Astragalus 15 grams, three crucian carps; lean pork without tendons, washed and sliced; tofu cut into cubes; vermicelli soaked and cut into segments; lettuce leaves cleaned and prepared. Arrange all ingredients around the hot pot.
2. Wrap astragalus and stir-fried citrus peel in clean gauze, place in a clay pot with water, decoct twice, each time for 15 minutes, collect the liquid.
3. Heat lard in a wok until six-tenths hot, add ginger slices, sauté until fragrant, then add salt, black pepper powder, vinegar, cooking wine, sugar, pour in broth, bring to a boil, skim off foam, add decoction, boil again, pour into hot pot, cook various ingredients and drink the soup.
[Usage] Can be eaten directly or paired with meals.
[Benefits] Tonifies Qi, strengthens the stomach, beautifies complexion and moisturizes skin.
[Indications] Poor appetite, indigestion, loose stools due to spleen deficiency; shortness of breath, fatigue, gastric ptosis, rectal prolapse due to Qi deficiency. Regular consumption by women improves skin beauty and moisture.
[Notes] Astragalus tonifies Qi, warms Yang, consolidates blood, moves stagnation, and stops sweating. Combined with crucian carp, it strengthens Qi and the stomach, enhances beauty and delays aging.