Ingredients: Ejiao 5 Liang (fish belly), lean meat 8 Liang, Lycium barbarum 6 Liang, 8 mushrooms, chicken feet 1 kg, 3 slices of ginger.
Practice: soak the mushrooms until soft. Soak them in water 1 day 1 night. Then add a little onion, ginger and wine to the water and cook for 10 minute. Pick it up and soak it in clear water 1-2 hours. After cutting into large pieces, you can make soup. Cut the lean meat into large pieces and blanch it with chicken feet. Add water to the pot for 8 minutes. After the water boils, add all the ingredients and cook for 20 minutes, then turn to low heat for 3 hours and 40 minutes.
Ziyin Dangshen Decoction —— Qingxin Yiqi Decoction
Ingredients: Ophiopogon japonicus 2 yuan, Mulberry 4 yuan, Codonopsis 4 yuan, Lycium barbarum 4 yuan, Zhao Shi 6 yuan, Longan 4 yuan, 1 chicken.
Practice: Soak the longan meat soft and remove the head, buttocks, skin and excess fat of the chicken. Cut it in half and blanch it. Add water to the pot for 8 minutes. After the water is boiled, add all the ingredients, cook for 20 minutes on high fire, and then cook for 3 hours and 40 minutes on low fire.
Plum bean curd and pig tail soup-the best secret to eliminate edema
Materials: 1 pig tail keel (not only pig tail, but also keel with tail), 15 red dates, 3 plum beans, 1 slice of ginger (ginger with skin) and 3 peanuts.
Practice: red dates are pitted, pork bones are chopped, and Sichuan is hot. Add water to the pot for 8 minutes. After the water boils, add all the ingredients, cook for 20 minutes on high fire, and then cook for 3 hours and 40 minutes on low fire.
Pork ribs soup with red dates, peanuts and crucian carp-an indispensable companion
Ingredients: pork ribs 1 kg, peanuts 3 Liang (red skin not needed), red dates 20 pieces, crucian carp 1 (about 10 Liang), and ginger 2 pieces.
Practice: red dates are pitted, crucian carp and ginger are fried on both sides, Sichuan ribs are boiled, water is added to the pot for 8 minutes, all ingredients are added after the water is boiled, and the fire is boiled for 20 minutes, and then the fire is boiled for 3 hours and 40 minutes.
Danggui Ginger Mutton Soup-Not afraid of cold in winter
Ingredients: mutton 1 kg, red dates 10, angelica 4 yuan, ginger 1 2, codonopsis 4 yuan, dried tangerine peel 1 piece, and 5 yuan, the northern headland.
Practice: remove the core of red dates, cut the mutton into large pieces, and blanch it in Sichuan (you can add a little wine and ginger when blanching). Put water in the pot for 8 minutes, add dried tangerine peel, add all the ingredients after the water boils, cook on high fire for 20 minutes, then turn to low heat for 3 hours and 40 minutes.
Fresh ginseng, walnut and jujube soup-soothe your mood
Ingredients: fresh ginseng 1, lean meat 1 kg, walnut 5 Liang, jujube 10.
Practice: cut the lean meat into large pieces, blanch it in Sichuan, remove the core from the red dates, and add water to the pot for 8 minutes. After the water boils, add all the ingredients, cook on high fire for 20 minutes, and then turn to low fire for 2 hours and 40 minutes.
Palm melon chicken soup-vitamin A makes your skin smooth and bright, lowers cholesterol and prevents edema.
Ingredients: bergamot 1 kg, chicken 1 piece, 2 slices of ginger.
Palm melon chicken soup-vitamin A makes your skin smooth and bright, lowers cholesterol and prevents edema.
Practice: Cut the wax gourd into 4 pieces, remove the head, pedicel, skin and excess fat from the chicken, cut it in half, blanch it in Sichuan, add water to the pot for 8 minutes, add all the ingredients after the water boils, cook it on high fire for 20 minutes, and then turn to low fire for 3 hours and 40 minutes.
Stewing black-bone chicken with qi-supplementing lost nutrition
Ingredients: longan 6 yuan, Hu Aishan 2 Liang, Lycium barbarum 1 Liang, half black-bone chicken, and lean meat 4 Liang.
Practice: Soak longan in water to soften, remove the head, buttocks and excess fat of black-bone chicken, cut it in half, blanch lean meat and black-bone chicken, add water to the pot for 8 minutes, add all ingredients after the water boils, cook for 20 minutes on high fire, and then cook for 3 hours and 40 minutes on low fire.