Soup with Chinese Angelica Root, Dangshen for Qi and blood

SOURCE: Discorering Sources of Materia Medica

INGREDIENTS
Chinese angelica root, Radix Angelicae Sinensis (Danggui)  15g
Dangshen, Radix Codonopsis (Dangshen)  15g
Eel, Monopterus Albus   500g
Cooking wine, green Chinese onion, fresh ginger, garlic,
gourmet powder, salt, soy sauces (just the right amount for each)

PROCESS: Cut open the back of the eel, remove the bones, internal organs, head and tail, and cut it into slices; put Chinese angelica roots and dangshen into a gauze bag and tie up its opening, then, put it together with the eel into an aluminium pan; put in the cooking wine, green Chinese onion, ginger, garlic and salt, add just the right amount of water and heat it over a strong fire to boiling point, skim off the froth; change it to a 1ow fire and go on cooking for an hour. Remove the medicinal herb bag and add the gourmet powder before eating.

DIRECTIONS: Take it twice a day, once in the morning and once in the evening.

EFFICACY: Replenishing qi and blood.

INDICATIONS: Deficiency of both qi and blood, debility after a protracted illness, manifested as lassitude, emaciation with sallow complexion.