Product Name: Cantonese Seasonal Ching Bo Leung Soup
Weight(approximately): 140 grams
Number of users: 3-5 people
Material: Chinese Yam, Barley, Lily, Semen Euryales, Wolfberry, Apricot, Red Dates, Lotus Seeds, Polygonatum Odoratum
Preparation materials: A little sliced ginger, about 500 grams of meat materials, can be used with chicken, duck, pork ribs, lean meat, big bones, pigtails, sheep, fish, etc. (fish needs to be fried for preparation)
Cooking method:
1) Soak the soup ingredients in clear water for 30 minutes, Ginger slices and meat boiled in water for 10 minutes, remove and wash for later use.
2) Pour the ingredients into 1700-2000ml of water, boil on high heat and turn to low heat for 1-2.5 hours, season with salt before serving
Note: Pregnant women are forbidden to eat
Applicable people: Suitable for the whole family, young and old, pregnant women are forbidden to eat
Shelf life: 6 months in refrigeration (wolfberry is recommended to be refrigerated)
Efficacy: Removing heat and dampness, weak spleen and stomach, deficiency of lung, dry mouth and tongue, clearing away heat and detoxification, moistening intestines and laxative
产品名称：广式四季清补凉汤
净含量 (大约）：140克
食用人数：3-5人
配料：淮山、薏米、百合、芡实、枸杞、杏仁、红枣、莲子、玉竹
准备材料：自备生姜切片少许，肉类材料约500克，可搭配，鸡肉，鸭肉，排骨，瘦肉，大骨，猪尾，羊，鱼等（鱼需煎制备用）
煲汤方法：1）将汤料食材清水泡发30分钟，姜片与肉类沸水10分钟捞出清洗备用
2）食材倒入1700-2000毫升清水，大火煮沸转小火1-2.5小时，出锅前适量盐调味即可
注意事项：孕妇禁止食用
适用人群：全家老少都适食，孕妇禁止食用
保质期：冰箱冷藏6个月（枸杞建议冷藏）
功效：去热祛湿，脾胃虚弱，肺气亏虚，口干舌燥，清热解毒，润肠通便