The tricuspid septal and/or posterior valves are occasionally attached to the right ventricular wall near the apex along with the anterior valve inferiorly accounting for approximately 0.5% to 1.0% of the precordial disease. The pulmonary blood is low and the cardiac shadow is enlarged, the aortic and pulmonary artery shadows are small, and the cardiac shadow resembles a balloon. Such patients have foods rich in vegetable protein; foods rich in carbohydrates; foods rich in vitamins, dietary fiber; foods high in fat and cholesterol; foods that stimulate the heart and blood vessels. Here are a few nutritional dietary treatments for you. 1, duck meat angelica soup 5 slices of yam, 5 red dates, 2 tsp of wolfberry, 3 slices of Chuanxiong, 1 angelica, 300g of duck leg man. White pepper, salt, chicken powder, 1 tbsp of cooking wine; wash the duck leg man, cut into pieces, add some oil to the pot, add the duck meat and stir fry, add cooking wine and water, cook for minutes, fish out the oil froth; pour in all other ingredients, cook for 20 minutes on low heat, then put seasoning and cook for 2 minutes more to taste. 2, onion angelica pig heart casserole Onion 30 grams, 10 pig heart, angelica slices 15 grams, ginseng 3 grams. MSG, salt. Pork heart and onion washed, onion cut into pieces, pork heart cut open, ginseng and angelica slices stewed softly in water, then ginseng slices; stewed ginseng, angelica filled into the heart of the pig, put into the pot, pour water, onion, salt, stewed over low heat, stewed until the heart of the pig cooked; stewed to remove the angelica from the heart of the pig, seasoned with MSG, drink soup and eat the heart of the pig, ginseng, onion. 3, hawthorn cinnamon lean meat soup 2 slices of ginger, 2 honey dates, lean meat 250 grams, cinnamon meat, hawthorn 15 grams each. Wash ginger, dates, hawthorn and lean meat, cut lean meat into pieces; add water to soup pot, boil with high heat first, add all the ingredients, change to low heat and slow cook, add salt to taste after 2 hours. 4.Steamed squab with saffron Panax ginseng 5g, 6g of saffron, 1 squab, 10g of wine, 3g of salt, 10g of onion, 5g of ginger, 10g of soy sauce, 5g of brown sugar, and 100g of vegetable guts. Remove the impurities from the saffron; research the panax ginseng into powder; slaughter the squab pigeon, remove the hair, guts and claws, and wash it well; cut the ginger into julienne strips and the green onion into sections; cut the vegetable gall bladder into 4 cm long sections. Put the squab into a steaming cup, add wine, soy sauce, red pond, ginger, green onion and salt for 30 minutes, then add panax ginseng, saffron and vegetable gall bladder. Put the steaming cup in a steamer and steam it for about 50 minutes in the atmosphere with martial fire. 5.Steamed pigeon eggs with saffron and panax pseudoginseng 10 grams of panax pseudoginseng powder, 6 grams of saffron, 5 pigeon eggs, 3 grams of refined salt and 200 ml of chicken soup. Remove the impurities of saffron, boil the pigeon eggs and remove the shell. Put chicken broth into the stew pot, add panax pseudoginseng powder, saffron, refined salt and cooked pigeon eggs, and cook for 25 minutes. 6, candied hawthorn 500 grams of raw hawthorn, 250 grams of honey. Wash the raw hawthorn, remove the stalk and core, then put the hawthorn into an aluminum pot, add water, decoct until it is seventy years old and rotten, add honey when the water will be dry, and then cook it over low heat to collect the juice. After cooling, put it in a bottle and store it.