Soup of Chinese Angelica Root and Mutton for Blood

SOURCE: Prercriptions for Succouring the Sick

INGREDIENTS
Chinpse angelica root, Radix Angelicae Sinensis (Danggui)    15g
Astragalus roots, Radix Astragali (Huangqi)   25g
Dangshen, Radix Codonopsis (Dangshen)    25g
Mutton  500g
Scallion, fresh ginger, cooking wine and gourmet powder (right amount for each)

PROCESS: Wash the mutton clean; put Chinese Angelica roots, astragalus roots and dangshen into a gauze bag and tie up its opening; put scallion, ginger, salt and cooking wine together into an aluminium pan, add the right amount of water. Heat it over a strong fire to boiling point, change to stewing it gently over a low fire until the mutton is thoroughly done. Add gourmet powder before eating.

DIRECTIONS: Eat the mutton and drink the soup, twice a day, once in the morning and in the evening respectively.

EFFICACY: Nourishing the blood and treating syndromes of deficiency.

INDICATIONS: Deficiency of blood or weakness after an illness or delivery manifested as abdominal cold-pain, cold sensation in uterus with blood deficiency, Intermenstrual Bleeding and other kinds of Anemia.

PRECAUTIONS: Those who have a fever due to exopathy, painful swelling in the throat and toothache are prohibited to take such soup. It is prohibited to use a copper ware and to eat pumpkin.