1. Wash bullwhip and oxtail with boiling water, wash yam, peel and cut into sections, wash Radix Codonopsis, Radix Angelicae Sinensis, Fructus Lycii and Fructus Jujubae, and slice ginger.
2. Heat the pan and pour the oil into half of the ginger slices.
3. Put the oxtail into the pot and fry it on low heat.
4. fry until slightly yellow.
5. Add the bullwhip and fry together.
6. Pour in rice wine and stir fry for 5 minutes.
7. Take out the bullwhip and oxtail and put them in the saucepan. Pour out ginger slices and oil.
8. Add water to the pot and put the remaining ginger, codonopsis pilosula and angelica into the fire.
9. After boiling, foam appears on it, scoop it out with a spoon and pour it out, then turn to low heat and start to stew slowly.
10, 1 half an hour later, the bullwhip and oxtail are almost 80% ripe, add yam and red dates, add salt, turn to high fire and bring to a boil, then turn to low fire.
1 1, after about 25 minutes, stew red dates and Chinese yam and put them into Chinese wolfberry.
12, turn off the fire after 5 minutes of medium fire.
13, put the bowl on the table.