What are the benefits of eating pig tails for children?

Pork can be said to be the most common type of meat in daily life. Whether you are from the south or the north, pork is a must-eat. In addition to eating pork, people are also accustomed to eating pig ears, pig trotters, pig heads, etc. Of course, pig tails can also be eaten, and pig tails are not only delicious, but also as effective as pork. So, what are the benefits of eating pig tails for children?

The effect of pig tail

1. Hernia, kidney deficiency, impotence

Pig tail soup: one pig tail, one and a half liang each of black beans, Morinda officinalis, and Cistanche deserticola, three qian of cloves, four slices of ginger, and two liang of wine. Wash all the ingredients and put them into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat for two hours, add salt to taste and serve.

2. Treat sore throat, dry cough, phlegm and fire scrofula, dry intestine and constipation

Raw Rehmannia, seaweed and pig tail soup: 30 grams of kelp, 30 grams of seaweed, 30 grams of raw rehmannia, and 1 pig tail. Wash the pig tail, chop it into small pieces, and boil it in water for 10 minutes. Soak kelp and seaweed for 2 hours and wash them repeatedly. Replace with an appropriate amount of clean water, put the above ingredients into the pot, cook for 2 hours, and season with a little salt.

3. Back pain and lack of energy

Astragalus and Morinda officinalis stewed with pig tail: 100 grams of Astragalus, 30 grams of Morinda officinalis, 2 pig tails, and 3 slices of ginger. First, scrape the hair off the pig's tail and brush it clean with a steel wool, then blanch it in water; put all the ingredients into a clay pot, add 10 bowls of water, boil over high heat, then simmer over low heat for about two hours.

4. Nourishing Yin and Strengthening Kidney

Eucommia and Pig Tail Soup: 10 grams of Eucommia, 5 grams of Astragalus, 5 grams of Codonopsis, and 5 grams of Lycium barbarum. 1 pig tail, 150 grams of plum meat, 10 grams of ginger, and 10 grams of green onion. 8 grams of salt, 2 grams of MSG, 5 grams of Shaoxing wine, a little pepper, and 5 grams of peanut oil. Burn the pig's tail, remove the hair and chop it into sections. Cut the plum meat into pieces. Wash Eucommia ulmoides, Astragalus membranaceus, Codonopsis pilosula, and wolfberry. Peel and slice the ginger. Bundle the green onions.

Heat some oil in a wok, add sliced ​​ginger and stir-fry until fragrant, then add the pig tail and Shaoxing wine and stir-fry for a while, add in water, boil away the odor, and pour out for later use. Place the clay pot on the fire, add pig tail, plum meat, Eucommia ulmoides, Astragalus membranaceus, Codonopsis pilosula, wolfberry, add clear soup and scallions, and cook over low heat for 1 hour. Remove the scallions, add salt, MSG and pepper, and simmer for another 20 minutes.