Description
In TCM, the formation of Blood relies on the effective absorption of nutrients via our digestive system. The health of our Blood can be observed through the types of our facial complexion and colour tone, skin and hair texture, muscular condition, sensory and motor functions. Sufficient blood nourishment will result in a radiant facial complexion, good muscle tone, healthy glow in skin and hair, agile sensory and motor skills. However, insufficient blood nourishment will give rise to a yellowish facial complexion, thin stature, dehydrated dull skin, brittle hair growth, numbness sensation etc.
Health benefits: Nourish Blood, moisturize skin and prevent skin dehydration, and improve skin radiance
Medicinal ingredients: Angelica Sinensis (Dang Gui), Semen Cuscutae (Tu Si Zi), Szechuan lovage rhizome (Chuan Xiong), Scallop, Poria cocos (Fu Ling), White peony root (Bai Shao), Red dates
Instructions:
1) Rinse through all the herbal ingredients once. Drain and set aside.
2) Blanch the meat pieces in a pot of boiling water with 3 slices of ginger to remove scum and dirt. Pick the meat pieces out and set aside.
3) Add 1.5-2L of water and the herbal ingredients into a pot and bring it to boil.
4) Once the water starts to boil, place the meat pieces back into the pot.
5) Continue to simmer over high heat for 15-20 minutes before reducing to medium-low heat and simmer for another 90 minutes
中医学说：血液由水谷精微所化生，含有人体所需的丰富的营养物质。”血“的濡养作用，反映在面色、肌肉、皮肤、毛发、感觉和运动等方面。血量充盈，濡养功能正常，则面色红润，肌肉壮实，皮肤和毛发润泽，感觉灵敏，运动自如。如若血量亏少，濡养功能减弱，则会出现面色萎黄，肌肉瘦削，肌肤干涩，毛发不荣，肢体麻木等。
功能：滋补脏腑的阴液，减缓皮肤干燥，可使容光焕发
食材/药材：当归、菟丝子、川芎、干贝、茯苓、白芍、红枣
煮法：
1）用清水将材料洗净一遍，
2）用热水涮洗肉类，滴干待用
3）准备一锅1.5 -2 公升清水，将洗净药材置入锅里；
4）开大火煮沸后，再加入肉类放入于锅中；
5）煮沸15-20分钟后，关至中小火，在慢煮90分钟左右就可。
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