Introduction to the recipe of Niu Dali wine

In Chinese medicine, there are often various medicinal liquors for health care. There are also many materials that can be used to make medicinal liquors. Many materials can be combined together to make liquors, and depending on the different materials, the effects of the liquors will be different. Niudali is a kind of medicinal material that can be used to make wine. Niudali can be used to make wine and can also be eaten. It is also a very good product. However, there are many recipes for making wine with Niudali.

The efficacy of Niu Dali wine

Niu Dali can be used with many medicinal herbs to make wine. This depends on your own situation. There is no best medicinal wine, only the one that suits you best. Niu Da Li has the effect of nourishing the lungs, strengthening the tendons and activating the collaterals. It is used for lumbar muscle strain, rheumatoid arthritis, lung heat, lung deficiency cough, tuberculosis, chronic bronchitis, chronic hepatitis, spermatorrhea, and leucorrhea. Please note that pure grain wine must be used for soaking wine. The ingredients added to wine blended with edible alcohol are not good for the human body and will affect and destroy the efficacy of medicinal materials.

The recipe of Niu Dali wine

1. To treat lumbar muscle strain: 30g each of Rhizoma Cynomorii and Rhizoma Clematidis, 12g each of Rhizoma Achyranthis Bidentatae, Fructus Corni and Radix Clematis, decocted in water and taken orally.

2. Treatment of chronic hepatitis: 30g of Radix Coptis chinensis, 15g each of Rhizoma Coptis chinensis and Ganoderma lucidum, decocted in water and taken orally.

3. Physical weakness after treatment: 60g of Rhizoma Niudae, 30g each of Radix Achyranthis Bidentatae and Ficus microcarpa, 15g of Radix Ginseng, and appropriate amount of lean pork, decocted in water and taken orally.

4. To treat five kinds of fatigue and seven kinds of injuries: use 1-2 liang of dried herbs, add appropriate amount of lean pork, and decoct in water.

5. Recipe for treating lung heat cough: 1 liang of Rhizoma Niudalis, 5 qian of red silk thread, 5 qian of red water chestnut root, and three bowls of water, boil them into one bowl and drink.

How to eat Niudali

1. Beef and pork bone soup

Efficacy: It has the effects of calming the liver, relaxing muscles and tendons, replenishing the body and moistening the lungs. It has a good effect on low back pain, leg pain, rheumatism, chronic hepatitis, tuberculosis, etc. Use it to stew pork bones or chicken, it has a nourishing effect

Ingredients: Beef radish, wild yam, 1 pound of pork bones, and salt.

Preparation method: Slice the Rhizoma Dioscoreae and add some dried Smilax glabra. Put more than a pound of pork bones into the pot, bring to a boil, simmer on low heat for 2 hours, and add salt to taste.

2. Chicken soup with beef and wolfberry

Ingredients: half an old hen, appropriate amount of Beef Riboud, appropriate amount of wolfberry, appropriate amount of salt, appropriate amount of chicken essence.

Method: Cut the chicken into pieces. Wash the Chinese wolfberry and wolfberry, put them into a pot, add water and bring to a boil, then simmer for two hours. Add some salt and chicken essence to season before serving.

3. Chicken Feet and Pig Spinal Cord Soup

Efficacy: Nourishes the liver and kidneys, strengthens the waist and knees.

Indications: Weakness of waist and knees, atrophy of tendons and bones due to liver and kidney deficiency; or hemiplegia after stroke, weakness and fatigue of limbs, and unsteady gait. It is also used for lower limb atrophy due to developmental disabilities and sequelae of polio in children.

Ingredients: 4 pig spinal cords, 10g chicken feet, 60g Beef radix, 30g Morinda officinalis, 6 red dates, 3 slices of ginger

Preparation: Rinse the pig spinal cord with boiling water and clean it; peel and remove the claws from the chicken feet and rinse them with boiling water. Wash Morinda officinalis, Rhizoma Cynanchum, ginger, and red dates (pitted) separately with clean water, put them into a casserole together with the pig spinal cord and chicken feet, add appropriate amount of clean water, boil over high heat, then simmer over low heat for 2 hours, and season before serving.