Steamed green pepper with Liuyang Douchi(liu yang dou chi zheng qing jiao )

Steamed green pepper with Liuyang Douchi

Introduction:

"Hot pepper is pungent in taste and hot in nature. It enters the heart and spleen meridians. It has the effect of warming and dispersing cold, appetizing and digesting food. It is mainly used for cold stagnation, abdominal pain, vomiting, diarrhea, chilblain, cold in spleen and stomach, cold, etc. Pepper root: promoting blood circulation and reducing swelling. External use for chilblain treatment. "

Production steps:

Materials required:

Big green pepper: Five

Douchi: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liu Yang Dou Chi Zheng Qing Jiao