Calabash fricasseeing flavoring capable of activating blood circulation to dissipate blood stasis and preparation method thereof
A technology of dispelling blood stasis and promoting blood circulation and cannonball fruit, which is applied in the field of cannonball fruit dispelling blood stasis and promoting blood stew seasoning and its preparation, can solve the problems of poor drug effect, human health damage, and many side effects, and achieve non-toxic side effects and excellent production process. Advanced, high health value effect
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Embodiment 1
[0022] A kind of condiment for stewed meat that dissipates stasis and activates blood, said stewed meat condiment is prepared by mixing traditional Chinese medicine powder, meat powder and chili powder according to the weight ratio of 15:4:1; 45. 21-26 servings of green orchids, 21-26 servings of dragon boat black bubbles, 15-18 servings of plantain leaves, 15-18 servings of zero surplus seeds, 15-18 servings of sage grass, 15-18 servings of large thistles, 8-13 servings of water celery 8-13 parts of water fern, 8-13 parts of water fern, 8-13 parts of hollyhock seed, and 8-13 parts of ginkgo root. The meat powder is made of rabbit meat, chicken, duck, goose, beef Made, described chili powder is made of millet pepper, shabu-shabu hot pepper, chaotian pepper, sweet pepper, multicolored pepper.
Embodiment 2
[0024] A condiment for stewed meat for dispelling blood stasis and promoting blood circulation, wherein the raw materials in the traditional Chinese medicine powder are 40 parts of cannon fruit, 24 parts of green orchid, 23 parts of dragon boat black bubble, 18 parts of plantain leaf, 17 parts of Lingyuzi, 17 parts of sagebrush, 16 parts of large thistle, 12 parts of cress, 11 parts of water fern, 9 parts of water hansin, 9 parts of hollyhock seed, and 8 parts of ginkgo root.
Embodiment 3
[0026] A condiment for stewed meat with cannonball fruit for dissipating blood stasis and promoting blood circulation. The meat powder is made from rabbit meat, chicken, duck, goose and beef according to the weight ratio of 8:3:3:2:1.
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