Nourishing and Spleen Siwu Decoction

keel 380g	Yam 25 grams
gordon 25 grams	Lotus seeds 25 grams
Poria 25 grams	Salt 1 small spoon

How to make Nourishing and Strengthening the Spleen Siwu Decoction

Step 1

Prepare the above ingredients and clean them

Step 2

Blanch the keels in a pot under cold water

Step 3

Add the blanched keels to the casserole, then add the soup stock, pour in an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.

Step 4

After cooking, add 1 tsp salt to taste

Step 5

Jianpi Siwu Decoction can be boiled and drank once or twice a week. The spleen and stomach must be well-conditioned before nourishing in winter, so that nutrients can be better absorbed. Cooking tips for nourishing and strengthening the spleen Siwu soup