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:

  • Place the blanched lamb into the pressure cooker, along with ginger, garlic, the Dr.Tony's herbal spice bag , rice wine, and water.
  • Close the lid and cook under pressure for 25 minutes on medium-low heat.
  • Let the pressure release naturally (or use quick release if needed).

Season and add hot pot ingredients:

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