Does anyone know what dietary therapy methods are available to nourish the liver?

Liver-nourishing dietary therapy

1. Hawthorn and barley drink

Take 9 grams of raw hawthorn and 10 grams of barley, add 10 grams of chicken gizzard and 10 grams of poria. , one dose per day, orally divided into 4 times after torment, 2 months as a course of treatment. Function: Soothes the liver, regulates qi, strengthens the spleen and nourishes the stomach.

2. Adenophora and Ophiopogon japonicus drink

9g Adenophora japonicus, 10g Ophiopogon japonicus, 10g mulberry, 9g Ziheche, 6g round meat, one serving per day , take it orally divided into 4 times after suffering, and a course of treatment is 2 months. Function: Promotes blood circulation and nourishes yin, nourishes kidney and liver.

3. Chicken liver and rice porridge

Take 3 pairs of fresh chicken livers and 100 grams of rice, make porridge and eat it. It can treat insufficient liver blood, poor diet, and dry eyes in middle-aged and elderly people. Or shed tears. Elderly people with numb limbs can also use 5 pairs of chicken livers and 20 grams of gastrodia elata, steam the two flavors together, once a day, and the effect will be seen in half a month.

4. Vinegar tonifies the liver

Vinegar is sour and enters the liver. It has the functions of calming the liver and dispersing blood stasis, detoxifying and inhibiting bacteria. Elderly patients with hypertension who have excessive liver yang can consume 40 ml of vinegar every day, dilute it with warm water and drink it. They can also soak eggs or soybeans in vinegar, which has good curative effects. Those who usually suffer from liver pain due to shortness of breath can take 40 ml of vinegar and 10 g of Bupleurum powder to relieve pain quickly.

5. Duck blood nourishes the liver

Duck blood is mild in nature and rich in nutrients. Take 100 grams of duck blood, 100 grams of crucian carp, and 100 grams of white rice and cook it with porridge. It can nourish liver blood and assist in the treatment of anemia. It is also one of the liver-protecting delicacies for patients with liver cancer.

6. Spinach soothes the liver and nourishes the blood

Spinach is a seasonal vegetable in spring. It has the functions of nourishing yin and moisturizing, soothing the liver and nourishing the blood. It is an auxiliary for stomach problems caused by unsatisfactory liver qi. Treatment is often effective.

7. Fried shredded eel with leeks

300 grams of cooked shredded eel and 150 grams of yellow chives. Vegetable oil, salt, soy sauce, cooking wine, sugar, pepper, sesame oil, water starch, scallions, and minced ginger. Wash the shredded cooked eel and cut into sections. Pick, wash and cut the leeks into sections. Add vegetable oil to the pot, heat until five-cooked, add scallions and stir-fry, add shredded eel and minced ginger, add cooking wine, soy sauce, salt, sugar and pepper, stir-fry over low heat for about 4 minutes. After the shredded eel is fragrant, add the leek and stir-fry until the leek is cooked. Add water starch to thicken the gravy, pour a little sesame oil and stir-fry evenly.

8. Chives and kidney flowers

150 grams of chives and 1 fresh pork loin. Vegetable oil, salt, minced garlic, shredded ginger, sugar, pepper, sesame oil, pepper, fresh soup. Wash and cut the leek into sections. Cut the pork loin open, remove the white loin smell, wash it and cut it into slices crosswise with a diagonal knife, soak it in water to soak the blood and remove the smell, take it out and drain it. Put salt, sugar, pepper and sesame oil into a bowl, add a small amount of fresh soup and mix it into gravy. Set aside. Put vegetable oil in the pot. When the oil is hot, add pork loin slices. When the pork loin is cooked, remove and drain. Leave a little oil in the pot, add minced garlic, shredded ginger, kidney slices, and chives and stir-fry for a few times. Add the mixed gravy and stir-fry evenly, then add a little sesame oil.

9. Scallops and asparagus

85 grams of scallops, 200 grams of asparagus, and 300 grams of clams. Salt, sesame oil, chopped green onion. Peel asparagus and cut into sections. Spit the clams into sand, wash them, scald them in boiling water, remove the shells and take out the meat for later use. Pour sesame oil into the pot and heat it up, add the chopped green onions and sauté until fragrant. First add the scallops and asparagus and stir-fry, then add the clams and stir-fry lightly over high heat. Add salt.