Achyranthes sinensis, amaranthus family, is a perennial herb. Also known as mountain amaranth, to section vegetables, product cattle stem. The root is a garden column shape, the stem is angular, the section is enlarged, like the knee of cattle, so called achyranthes. Achyranthes buccaneae smell bitter sour flat.5. Salt achyranthes bidens Take the achyranthes bidens section, add quantitative salt water mix well, slightly dull and moist, until the salt water is sucked up, put in the frying container, with gentle heat, fry dry, take out, cool. For every 100kg of achyranthes, use 2kg of salt. 4. Hyssop Jellyfish: 300g jellyfish, hyssop 20g. Cook the jellyfish and cut it into 4cm sections. Wash and moisten achyranthes bidentum thoroughly, cut 3 cm long segment; Shred ginger and shallot. Put jellyfish in the bowl, add green onion, ginger, sugar, chicken essence, vinegar, cooking wine, beef knee, salt, mix well. 3. For external use, appropriate amount of achyranthes achyranthes should be mashed and applied to the affected area. 2. Morinda officinalis 100g, Achyranthes Sinensis 100g, White wine 1500mL. Wash the above two flavors of ingredients, chop them, put them in a container, add white wine, seal them, soak them for 20-30 days, and filter them to remove slag. How to eat achyranthes sinensis? 1. Achyranthes bidentum 120g, Salvia miltiorrhiza, Radix Rehmanniae, Eucommia ulmoides and Dendrobium 60g each, white wine 1.5L. Mash it together and put it in a gauze bag. Put the yarn bag into the porcelain pot, soak with white wine, seal the mouth, 7 days, remove the bag and save the wine for use.