牛膝 Radix Achyranthis Bidentatae
杜仲 Cortex Eucommiae
枸杞子 Wolfberry
党参 Radix Codonopsis
川芎 Rhizoma Chuanxiong
当归 Radix Angelicae Sinensis
白术 Rhizoma Atractylodis Macrocephalae
肉桂 Cortex Cinnamomi
狗脊 Cibotii Rhizoma

烹煮方法 Cooking Method
所需材料：Ingredients Required:
汤料一包、肉类 300 至 500 克、水 1500 毫升。可依各人喜好增加水量。One packet of soup ingredients with 300g to 500g of meat and 1500ml of water. Add more water if desired.

一般锅具煮法：Conventional Cooker:
将汤包和肉倒入锅中，加水，大火煮沸后，小火煮一个半小时。Place soup ingredients and meat into a pot. Add water and bring to boil. Continue to simmer over low heat for 1.5 hours.

压力锅煮法：Pressure Cooker:
将汤包倒入锅中，加肉、加水，大火煮五分钟，水沸后，小火煮十五分钟，熄火。请依照压力锅的安全措施使用压力锅。Empty soup ingredients into pot. Add meat and water to boil for 5 minutes on high heat. Reduce heat and simmer for another 15 minutes. Follow precautionary procedure when using pressure cooker.

慢炖锅煮法：Slow Cooker:

将汤包和肉倒入锅中，加水，大火煮两小时。Place soup ingredients and meat into pot Add water and cook for 2 hours on HIGH heat.

加入适量盐。Add salt to taste.
适合素食者无需加肉。Suitable for vegetarians. (Meat not required)
适合所有年龄层。Suitable for all ages.
孕妇忌食。Not suitable for pregnant women.

小份 —— 一至两人份。Serves 1-2 pax.
大份 —— 三至四人份。Serves 3-4 pax.

请存放在阴凉干燥的地方。开封后请冷藏。Store in a cool, dry place. Once opened keep refrigerated.

Additional information