Recipes and cooking instructions

The following will be the recipes that I've designed for cooking herbal medicine and other herbal dishes. How to cook herbs: First Decoction

• After soaking, bring the herbs to a boil over high heat

• Then reduce to low heat and simmer for 20–30 minutes

• Strain and keep the liquid — this is your first decoction

Second Decoction

• Add slightly less water to the same herbs

• Repeat the boiling and simmering process (another 20–30 minutes)

• Strain and keep the second batch of herbal liquid

Combine and Divide

• Mix both decoctions together

• Divide into two portions (usually taken twice a day)

• Or follow your practitioner’s specific dosage instructions

If you have a pressure cooker its a bit easier:

Pressure Cooking

• Secure the lid, set to high pressure

• Cook for 15–20 minutes after reaching full pressure

  • (If using dense/mineral herbs, extend to 25–30 minutes)

• For electric pressure cookers (e.g., Instant Pot): use the "Soup" or "Herbal Medicine" setting if available

Natural Pressure Release

• Let the pressure release naturally (don’t force-release, to prevent boiling over or splatter)

Strain and (Optional) Second Cook

• Strain the liquid into a container — this is the first decoction

• (Optional) Add more water and repeat the same process for a second decoction (10–15 minutes)

Combine and Divide

• Mix the two decoctions together if there are two decoction.

• Divide into 2–3 doses per your doctor’s instruction.

F

Taiwan Lamb Stew: Parboil the lamb (to remove gamey odor) – don’t skip this step:

• Place the lamb in a pot of cold water, add a few slices of ginger, bring to a boil, then remove and rinse the lamb.

Cooking with a pressure cooker:

1. Place the blanched lamb into the pressure cooker, along with ginger, garlic, the Dr.Tony's herbal spice bag , rice wine, and water.

2. Close the lid and cook under pressure for 25 minutes on medium-low heat.

3. Let the pressure release naturally (or use quick release if needed).

Season and add hot pot ingredients:

1. Open the lid and add soy sauce, rock sugar, and salt to taste.

2. Add your choice of vegetables and hot pot ingredients, then simmer for 10 minutes with the lid off before serving.

   Suggested type of lambs are : ribs and chunks.