Nourish blood, to moisturize skin and prevent skin dehydration, and to improve skin radiance.
In TCM, the formation of blood relies on effective absorption of nutrients via our digestive system. The health of our blood can be observed through the types of our facial complexion and colour tone, skin and hair texture, muscular condition, sensory and motor functions. Sufficient blood nourishment will result in a radiant facial complexion, good muscle tone, health glow in skin and hair, agile sensory and motor skills. However, insufficient blood nourishment will give rise to a yellowish facial complexion, thin stature dehydrated dull skin, brittle hair growth, numbness sensation etc.
1. Rinse through all the herbal ingredients once. Drain and set aside.
2. Blanch the meat pieces in a pot of boiling water with 3 slices of ginger to remove scum and dirt.
Pick the meat pieces out and set aside.
3. Add 1.5-2L of water and the herbal ingredients into a pot and bring it to boil.
4. Once the water starts to boil, place the meat pieces back into the pot.
5. Continue to simmer over high heat for 15-20 minutes before reducing to medium-low heat and simmer for another 90 minutes.
Angelica sinensis (Dang Gui), Semen Cuscutae (Tu Si Zi), Szechuan Lovage Rhizome (Chuan Xiong), Scallops, Poriae Cocos (Fu Ling), White Peony Roat(Bai Shao), Red dates