Ingredients: 500g hen, 6g angelica, 8 red dates, 20 medlar, 30g lily, 1 ginger, 5g salt and a little pepper.

Cleaning Fructus Jujubae, Bulbus Lilii and Fructus Lycii respectively, and cutting Rhizoma Zingiberis Recens into pieces;

Chop the chicken into large pieces and blanch it in a boiling water pot to remove impurities and blood;

Take out the chicken pieces, rinse them and put them into the pot, and add water to the chicken pieces;

Adding Radix Angelicae Sinensis, Fructus Jujubae, Bulbus Lilii, Fructus Lycii and Rhizoma Zingiberis Recens;

After the fire boils, simmer for 3 hours;

Finally, add a little salt and pepper to taste, and then turn off the heat.

2. Danggui Lycium Mutton Soup

Ingredients: 500g mutton, 20g angelica, 20g red dates, 0/0g longan meat/kloc-0, 0g medlar/kloc-0, 0g ginger. Exercise:

Get all the materials ready.

Wash lamb chops and cut into pieces.

Blanch in boiling water, skim off the floating foam and take out for later use.

Peel ginger, remove red dates, and wash Angelica sinensis, longan pulp and Lycium barbarum with water.

Put all the processed materials into the soup pot, inject appropriate amount of water, and turn to low heat 1.5-2 hours after the fire boils.

Stewed pigeon with codonopsis pilosula and angelica sinensis raw materials: pigeon, angelica sinensis 10g, codonopsis pilosula 20g, red dates and clear water.

Exercise:

Cleaning squab, and preparing Radix Angelicae Sinensis 10g and Radix Codonopsis 20g.

Blanch the squab in the pot. Immediately after the water boils, take out the squab and drain it.

Put water, angelica, codonopsis pilosula and red dates in the casserole to send pigeons and bring them to a boil.

When the soup is half finished, add salt to taste.