Expels cold and warms the meridians, as well as tonifies the blood. It is recommended for patients suffering from painful menstruation, cold limbs and uterine tumours.
Eggs 200 g, cinnamon 10 g, fennel fruit 3–6 g, Szechuan lovage rhizome 6 g, Dahurian angelica root 3–6 g, brown sugar to taste.
- Rinse the herbs, place in a pot and steep for 30 minutes or until they give off a fragrance.
- Add the eggs and simmer for 10 minutes.
- Remove the eggs and peel off their shells. Return the peeled eggs to the pot, add the brown sugar and simmer for a further 10 minutes, so that the eggs take on the herbal fragrance.
Tips for a Healthy Life
After cooking, the eggs can be steeped in the herbal liquid for a further 30–60 minutes, to maximise the medicinal effect of the dish. This dish has warming and drying effects, and those with deficiency of yin or who experience heavy menstruation and qi deficiency should avoid it.