Postoperative dietary formula for pseudohermaphroditism:
1. How to make braised turtle: 750 grams of turtle, 100 grams of ham, 13 grams of starch (from broad beans), 25 grams of fresh mushrooms. Ingredients: 15 grams of yellow wine, 60 grams of scallion, 1 gram of monosodium glutamate, 100 grams of garlic, 3 grams of salt, 100 grams of refined lard, 25 grams of vinegar, 1 gram of white pepper. Kill the live turtle, remove the internal organs, blanch, remove the black membrane, cut into pieces, rinse with water and set aside. Clean and cut ginger into pieces, peel the garlic, and crush into garlic paste. Cut bamboo shoots into slices. Cut ham into slices. Place the turtle pieces in a pot, add scallion whites, ginger pieces (smashed), cooking wine, bamboo shoot slices, and ham slices, add enough water to cover the turtle, bring to a boil over high heat, then simmer over low heat for 2 hours, remove the ginger and scallion, add refined salt and monosodium glutamate for seasoning, and sprinkle with garlic paste before serving.
2. Silver ear pigeon soup: 500 grams of squab, 10 grams of dried silver ear, 25 grams of scallion, 4 grams of ginger, 8 grams of salt, 10 grams of yellow wine. Clean and drain the squab, cut off the head and claws; soak the silver ear in hot water, change the hot water every 10 minutes, do this three times, cut off the base and yellow spots, wash and drain, and scatter into small pieces; place the pot on the stove, pour in chicken broth, add the squab and ginger slices, bring to a boil, add cooking wine, simmer over low heat for about 1 hour; add the well-soaked silver ear, and continue to simmer until the soup is thick and the meat is tender; take out the squab, remove the bones, and tear the pigeon meat into long strips; put it back into the pot, bring to a boil, sprinkle with chopped scallion, and season to taste.
3. Yam Stewed Pork Ribs: 250 grams of yam, 150 grams of pork ribs (large ribs), 5 grams of scallion, 3 grams of salt, 2 grams of vinegar, 2 grams of star anise. Peel and clean the yam, cut into blocks; cut the pork ribs into pieces; put the yam and pork ribs in the inner pot of the pressure cooker, add scallion, ginger, refined salt, vinegar, star anise, and enough water, adjust the pressure to the pork rib setting, and keep pressure for 10 minutes, then it can be eaten.
4. Tangerine Peel and Black Bone Chicken Soup: 400 grams of black bone chicken. 10 grams of tangerine peel, 15 grams of Baizhu, 15 grams of Fuling, 5 grams of Zǐhèi, 15 grams of Yam, 10 grams of ginger, 3 grams of salt. Clean the black bone chicken; peel and clean the yam, cut into irregular blocks; peel and clean the ginger, slice it; put water in the pot, bring to a boil over high heat, add the black bone chicken, skim the foam after boiling; add tangerine peel, Baizhu, Fuling, yam, ginger slices, and refined salt, switch to medium heat, cook for about 60 minutes; when the black bone chicken is tender, pour the soup out, add Zǐhèi powder, mix well, and drink.
5. Danggui and Astragalus Stewed Old Chicken: 600 grams of hen, 20 grams of Danggui, 20 grams of Astragalus, 10 grams of dried jujube, 4 grams of salt, 1 gram of monosodium glutamate. Cut the old hen into pieces and rinse with water to clean the blood stains; wash Danggui, Astragalus, and dried jujube with water; bring water to a boil in the pot, blanch the cleaned chicken pieces; put the blanched chicken pieces, Danggui, Astragalus, and dried jujube into a stewing basin, add water, place on the fire, bring to a boil, skim the foam on the surface; cover the lid, turn to low heat, and continue to stew for about 3 hours; when the chicken pieces are tender, add salt and monosodium glutamate to adjust the taste and it is ready.
6. Stir-fried Duck Blood: 2,000 grams of duck, 1 gram of black pepper, 6 grams of ginger, 4 grams of salt, 5 grams of chili (red, pointed, dried), 3 grams of monosodium glutamate, 15 grams of green scallion, 25 grams of garlic (with white skin), 30 grams of peanut oil, 10 grams of sesame oil, 35 grams of cooking wine, 4 grams of soy sauce. Take a clean bowl, first pour in 15 grams of cooking wine, cut a knife across the neck of the duck to let the duck blood flow into the bowl, mix with chopsticks; then immerse the duck in boiling water for a moment, then pluck the feathers, cut open the abdomen, remove the internal organs, cut into 1.8 cm square pieces, and put them in another bowl for later use (the head, feet, wings, and internal organs are not used); wash the ginger clean, cut into 1.2 cm square thin slices; remove the roots of the scallion, wash it clean, and cut the white part into 1.2 cm long segments; cut the dried red chili diagonally into 0.9 cm long strips; halve the garlic cloves and put them all in a clean bowl; heat the wok over high heat, add peanut oil, and when it is about 70 degrees hot, add the chopped ginger, scallion, garlic, and dried red chili, stir-fry until fragrant; then add the duck pieces and stir-fry together; when the duck pieces shrink and turn white, add 20 grams of cooking wine, soy sauce, and refined salt, and stir-fry again; then add 200 milliliters of fresh broth, move the wok to a low heat, and simmer for 10 minutes; when the soup is about 1/10 remaining, pour the duck blood over the duck pieces, stir while pouring, so that the duck pieces are covered with duck blood, pour after finishing, add black pepper, monosodium glutamate, and stir slightly, then turn off the heat, pour into a plate, and pour sesame oil over it to finish.
7. Ginseng Stomach: 100 grams of glutinous rice, 500 grams of stomach, 10 grams of ginseng, 15 grams of poria cocos, 10 grams of sweet almond, 12 grams of dried jujube, 5 grams of tangerine peel, 30 grams of butter, 5 grams of Sichuan pepper, 3 grams of ginger, 15 grams of garlic (white skin), 10 grams of scallion, 2 grams of salt, 1 gram of monosodium glutamate, 5 grams of yellow wine, 1 gram of white pepper. Wash the ginseng clean, place it on a strong fire and stew for 30 minutes, slice and keep the soup. Clean the stomach on both sides, scrape off the white membrane, and blanch it with boiling water. Soak the almonds in boiling water and then rub off the skin with cold water, dry them. Wash the jujube clean and remove the seeds; clean the poria cocos; clean the tangerine peel and break it in half; pound the ginger and garlic; cut the scallion into sections; clean the glutinous rice. Put the ginseng, poria cocos, almonds, jujube, tangerine peel, and glutinous rice, Sichuan pepper, and white pepper into a cheesecloth bag, tie it up, and put it in the stomach. Place the stomach in a large plate, add an appropriate amount of butter, wine, salt, ginger, scallion, garlic, and steam for 2 hours over high heat until the stomach is tender. Remove and let it cool slightly, then remove the glutinous rice medicine rice for later use; remove the ginseng, almonds, and dried jujube for later use; the rest is not used. Put the dried jujube in a small bowl, cut the stomach into thin slices and place them on top, and place the ginseng on top of the stomach. Pour the original soup in the plate and the ginseng soup into the pot, bring to a boil, and adjust the monosodium glutamate.