Specific ingredients: 15g goji berries, 10g Dendrobium officinale, 1 carrot (approx. 150g), 1 Chinese yam (approx. 250g), 3 red dates, 3 slices ginger, 1000g conch (or 250g dried conch meat), 250g pork ribs.Soak the conch in boiling water, remove the meat, rinse thoroughly, and cut into chunks (if using dried conch meat, soak in warm water for 4 hours first, then rinse clean).Rinse pork ribs, cut into small sections, briefly blanch in boiling water, then rinse thoroughly to remove blood residue; soak Dendrobium officinale in warm water until softened; peel and wash Chinese yam and carrot, cut into thick chunks; rinse goji berries to remove impurities; split red dates and remove pits; wash ginger and slice.Place all prepared ingredients into a clay pot. Add 2.5 liters of water and a splash of white wine. Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. Season with salt to taste.
In this formula: Goji berries excel at nourishing the liver and kidneys, enriching essence to improve vision, moistening the lungs, and quenching thirst; Dendrobium officinale excels at benefiting the stomach and generating fluids, nourishing yin and clearing heat, benefiting the liver and kidneys to improve vision, and strengthening tendons and bones; Carrots excel at strengthening the spleen and harmonizing the middle burner, nourishing the liver and improving vision, resolving phlegm and stopping cough; Yam can tonify the spleen and benefit the lungs, nourish the stomach and generate fluids, tonify the kidneys and astringe essence;conch meat clears heat and improves vision; pork ribs nourish the kidneys and yin, tonify qi and nourish blood, generate fluids, and moisten dryness.
Combined, these ingredients create a soup with a cool and moisturizing nature, suitable for the general population in autumn to counteract dry heat. Those with spleen-stomach deficiency-cold should exercise caution.