Cistanche and Lamb Kidney Porridge

Name: Cistanche and Lamb Kidney Porridge
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 15 g Cistanche (washed in wine to remove soil); 1 Lamb kidney (fat membrane removed, finely sliced); 15 g Antelope horn shavings; 20 g Magnetite; 20 g Job's tears (coix seed)

This recipe nourishes the kidneys, pacifies the liver, strengthens the body and tonifies deficiency. It is suitable for those with liver and kidney insufficiency, physical frailty, dizziness, tinnitus, and other related conditions.

1h 0m

Easy

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Ingredients

Cistanche (washed in wine to remove soil) 15 g

Lamb kidney (fat membrane removed, finely sliced) 1

Antelope horn shavings 15 g

Magnetite 20 g

Job's tears (coix seed) 20 g

Instructions

Step 1

Rinse the cistanche in wine to remove soil, then decoct it together with the antelope horn shavings and magnetite in water; strain out the solids and reserve the liquid.

Step 2

Trim the fat membrane from the lamb kidney and finely slice it, then combine with the job's tears and cook in the reserved medicinal liquid to make a porridge.