Cistanche 60 gm (soaked in wine overnight, scrape off the wrinkled skin, finely cut), japonica rice 100 gm, deer antler glue 15 gm (pounded and crushed, stir-fried until yellow and dry, ground into powder), lamb 120 gm (finely cut).

bubble_chart Preparation and Dosage

Cook lamb, make a porridge with cistanche and japonica rice, add deer antler glue powder just before it's done, season with salt and soy sauce, and consume in two servings.

bubble_chart Indications

Five strains and seven injuries, long-term accumulation of cold deficiency, impotence.