It can tonify deficiency, lose weight, strengthen tendons and bones, moisturize and beautify, and replenish essence and marrow. Both Chinese medicine and modern nutrition believe that it can be used as tonic and dietotherapy. Guangdong folk also know its efficacy, but it is rarely used, for fear that it will smell bad. In fact, as long as it is handled properly and is not afraid of the same smell, it will be more delicious.
Sheep placenta is the organization responsible for the exchange of blood and nutrients between mother and fetus when ewe breeds fetus, which can produce a large number of active substances. Sheep placenta is the closest tissue to human placenta in nature, so it can be absorbed well. According to Compendium of Materia Medica: "Sheep fetus, the fetus and beast in the ewe's womb, is warm in nature, and has the effects of invigorating qi and tonifying deficiency, warming the middle and warming the lower, and regulating kidney deficiency and thinness ...". Scientists have confirmed through a large number of experiments that sheep placenta extract also has the effects of nourishing blood, calming nerves, nourishing muscles, caring skin and prolonging life. It is a tonic and strong medicine, which can greatly replenish vitality.
Sheep placenta's handling method:
1. Take out a sheep placenta extract from the refrigerator and pickle it with ginger, salt, wine and peanut oil.
2. Heat the pan and put the oil in. Add the pickled sheep placenta and chicken wings and stir-fry over high fire to remove the fishy smell.
3. Before frying sheep placenta, boil it in a casserole with water and add various medicinal materials.
4. Stir-fry the sheep placenta and chicken wings and put them in a casserole.
5. The fire boils for 10 minute, and then turns to low fire for about 1 hour. Season with salt before turning off the fire. Just fill the bowl.
6, in fact, it tastes no fishy, which is no different from eating pork belly. There is nothing to be afraid of! Mainly yesterday, I floated in the running water all day, and then cut it into pieces and put it in the refrigerator at night. The basic smell is almost the same, and the soup has no smell when cooked.