Traditional Herbal Wisdom

350 grams of cooked lamb rib meat, 75 grams of Prince's ginseng, 25 grams each of rehydrated mushrooms and yulan slices, 1 egg, and seasonings as needed. Simmer Prince's ginseng to extract 5 ml of concentrated juice. Cut lamb into thin slices. Mix egg, starch, and a small amount of sugar color into a paste, add meat and mix well. Slice mushrooms and yulan slices diagonally, combine with green onions and ginger threads. When oil in the pan reaches five-tenths heat, fry until reddish-yellow, then drain oil. Keep 50 grams of base oil in the pan, fry 10 or so Sichuan peppercorns until golden, remove, then sauté green onions, ginger, mushrooms, and yulan slices. Add 400 ml of clear broth, soy sauce, refined salt, monosodium glutamate, and cooking wine as needed. Add lamb and Prince's ginseng concentrate, simmer until sauce thickens and meat is tender. Serve on a plate. Functions: Warm the center, tonify deficiency, invigorate Qi, and generate body fluids. Suitable for lung deficiency cough, spleen deficiency poor appetite, weakness due to chronic illness, fatigue, palpitations, spontaneous sweating, postpartum coldness, and general frailty in the elderly.^{Supplemental Formula}