If your baby has a fever and vomits, Chinese medicine will teach you how to treat it according to the type of fever

When babies have a fever, they are often accompanied by vomiting. Generally speaking, after the baby has a fever and vomiting, parents can use Chinese medicine methods to dialectically classify and regulate the baby.

Prescription for vomiting caused by liver qi attacking the stomach:

100 grams of fresh potatoes, 10 grams of ginger, 30 milliliters of fresh orange juice, and 20 grams of bergamot. Squeeze the juice of potato, ginger and bergamot, add in fresh orange juice, mix well, drink while warm, once every two days.

Suitable for vomiting caused by fright and qi reversal in children:

9 grams of Gastrodia elata, 12 grams of Uncaria rhynchophylla, 15 grams of Semen Cassiae, 10 grams of lotus root powder, and appropriate amount of white sugar. Wrap Gastrodia elata, Uncaria rhynchophylla and Cassia tomentosa in cloth and boil in water, remove the residue, add cooked lotus root powder while it is still hot, add sugar for taste and drink it all at once. Take 1 dose per day, for 4-5 consecutive doses.

Suitable for vomiting caused by spleen and stomach qi stagnation:

10 grams of bergamot, 2 slices of ginger, and appropriate amount of white sugar. Decoction the first two ingredients in water to extract juice, add in white sugar and drink warm.

Suitable for spleen and stomach deficiency, nausea and vomiting:

500 grams of lean mutton, 30 grams of garlic, 5 grams each of onion and ginger, 3 grams each of salt and sugar, 5 milliliters of cooking wine, 3 milliliters of soy sauce, 5 grams of noodle sauce, 2 grams of MSG, 10 grams of sesame seeds, 2 walnuts, 10 grams of sesame oil, 500 grams of vegetable oil (actual consumption is 25 grams), and an appropriate amount of milk soup.

Wash the mutton and cut it into 2-3 neat pieces, wash the green onion and cut it into sections, cut the ginger into pieces, fry the sesame seeds, peel the garlic and mash it into a paste, break the walnuts and put the kernels into the pot and bring to a boil, add the ginger, green onion and mutton, blanch them thoroughly, remove from the pot and let cool, then add salt and cooking wine and marinate for 1 hour, then steam in a steamer over high heat.

Take out the blanch and cut into strips 4 cm long and 2 cm wide. Pour vegetable oil into the pot and bring it to a boil. Add the mutton strips and fry until dry. Remove from the pot. Leave a little oil in the pot. Add the scallions and ginger and stir-fry until fragrant. Pour in soy sauce, cooking wine, sugar, milk soup, and minced garlic. Mix the noodle sauce into a sauce and add it in. Pour in the mutton. Heat high heat until the sauce thickens. Remove the scallions and ginger, add MSG, sprinkle with sesame seeds and sesame oil, stir well, and serve.