Cistanche lamb bone broth
Ingredients: 30 grams of cistanche, 1 pound of lamb backbone.
Directions: Wash and slice the cistanche, smash the lamb spine and set aside, wash the green onion. Put the lamb backbone into the pot, add water, green onion, rice wine, bring to a boil over high heat, cook for 2 to 3 hours to form a soup, add salt and other seasonings to eat.
Efficacy: This formula has a good effect on the treatment of kidney deficiency, waist and knee cold pain, muscle and bone weakness, and is commonly used by people in the Mongolian steppe. Sheep backbone can tonify the kidneys and strengthen the bones; Cistanche, also known as "cistanche", can supplement kidney yang, drive away cold, improve sperm and blood, has the reputation of "desert ginseng", and is excellent for men's health.
Lamb loin soup with cistanche berries
Ingredients: 30 grams of cistanche, 15 grams of berries (sold in Chinese medicine stores), 2 pairs of lamb loin, 250 grams of lamb, 5 slices of ginger.
Directions: soak and wash the herbs; Remove the fascia from the lamb loin, cut it open and wash it, wash the lamb, cut it into pieces, put it together with angelica and ginger wine in boiling water and wash it. Add 2500 ml of water (about 10 bowls) to a clay pot together, boil over low heat and change to simmer for 2 hours, then salt.
Efficacy: Cistanche berry lamb loin soup has the effect of tonifying kidneys and aphrodisiacs, warming the spleen and stomach, and is one of the therapeutic soups for those with yang deficiency in winter.