Spring Liver Nourishing Herbal Cuisine —— Shengdi Tian冬 Pig Liver Soup

The four seasons and their climatic changes are closely related to the five internal organs of the human body. For example, spring is suitable for nourishing the liver, summer for nourishing the heart, autumn for nourishing the lungs, and winter for nourishing the kidneys. Nourishing the liver in spring greatly benefits health and longevity.
Shengdi Tiandong Pig Liver Soup is refreshing and delicious, with effects of nourishing and soothing the liver. It is also suitable for those with insufficient liver blood, liver qi stagnation, blurred vision, irritability, insomnia, dry mouth and bitter taste, dull or premature graying hair, etc. Use 50 grams of raw rehmannia, 25 grams of asparagus, 10 fresh chrysanthemum flowers, 1 piece of tangerine peel, and 150 grams each of pig liver and lean pork. First, soak raw rehmannia, asparagus, and tangerine peel in clean water, then place them in a pot with 500 milliliters (about 5 bowls) of water, simmer gently for 30 minutes until boiling. Wash and slice the pig liver and lean pork, marinate with soy sauce, cooking oil, and salt for 15 minutes, then add together with chrysanthemum flowers into the pot. Boil until the meat is cooked through, then season with a little salt and cooking oil. This recipe nourishes, protects, and clears the liver, replenishes liver blood, soothes liver qi, and clears liver heat, thus promoting smooth flow of qi and blood and enhancing physical well-being and complexion.