Ingredients: 1 chicken (about 800g), 4 red dates, about 20 Lycium barbarum, more than a dozen pieces of American ginseng and several pieces of ginseng whiskers.

1. Wash the black-bone chicken and cut off the head and butt;

2, 4 red dates, about 20 medlars, more than a dozen pieces of American ginseng, and a little ginseng;

3. Cut the black-bone chicken into 6 pieces and flatten the ginger.

4. Put all the ingredients into the pot, add enough water, and cook on high fire for 10 minute, then on low fire for10.5 hour, and add salt to taste.

Raw materials: 50g of hemp, 20g of red dates, 0g of medlar10g, half black-bone chicken and 0g of ginger10g.

1. Soak Gastrodia elata in warm water for 24 hours, and then cut into pieces;

2. Wash the black-bone chicken and cut it into large pieces, then soak it in clear water;

3. Take a casserole, add a proper amount of cold water, add ginger slices, gastrodia elata slices, red dates and black-bone chicken, cook for 10 minute, and simmer for one and a half hours;

4. Add Lycium barbarum, white pepper and salt and stew for 20 minutes.

4-6 Cordyceps sinensis; A black-bone chicken; Appropriate amount of medlar and red dates;

Just cut four or five slices of ginger (don't put garlic in chicken soup, or it will taste wrong); A little yellow wine;

A little salt (mainly depends on personal taste, personally do not recommend hot things, it is better to put less salt);

A little brown sugar or rock sugar (brown sugar mainly has the function of enriching blood, but it needs pure brown sugar, not that kind of sugar);

Others like Angelica sinensis, Adenophora adenophora, Ophiopogon japonicus and so on. According to your own materials, don't put too much, just put a little, otherwise it will only taste like medicine when scalded.

Specific operation

1. Wash the black-bone chicken and clean some uncleaned chicken feathers.

By the way, clean the materials such as red dates, cordyceps and medlar.

Then put water in the pot (crock, casserole) and put ginger, red dates, cordyceps, medlar and so on. Pour into the pot in turn.

Then add salt (preferably about ten or twenty minutes before turning off the fire) and yellow wine.

Finally, put the chicken in the pot (it is best to blanch the black-bone chicken in boiling water for a few minutes before putting it in the pot to remove the fat and bloody smell).

After the water is boiled, it's best to let it boil for a few minutes, and then fish out the floating objects in the soup.

Then simmer for about 1~2 hours.

So when you start adding water, you'd better let the water level overflow the chicken. The most important thing in scalding is to dry and cook slowly, so that the flavor of chicken will come out slowly.

Don't add any seasoning at the bottom of the pot, because the soup itself has a certain freshness.