American ginseng can clear away heat, reduce fire and invigorate qi; Yinmei with shredded bamboo chicken, rich in protein; Dendrobium nourishes yin and clears away heat, benefiting stomach and promoting fluid production. This soup is suitable for people who often stay up late, are busy with work, drink too much alcohol and tobacco, and can improve immunity, strengthen spleen and stimulate appetite, and can be drunk all year round.

material

Half a bamboo chicken (black-bone chicken)

250 grams of lean meat from local pigs.

Panax quinquefolium 15g

Dendrobium candidum 7 g

2 red dates

Ningxia Lycium barbarum 12g

3 slices of ginger

working methods

Peel and chop the bamboo chicken, and cut the pork into small pieces. Wash the meat and put it in cold water to fly (2 minutes after the water boils), and remove it after the blood flow is clean.

Wash all the materials, cut Dendrobium into sections and soak for a while before cleaning.

Put the meat washed with clean water into a clean water pot and add ginger slices.

Bring the fire to a boil, add Dendrobium candidum and reduce the heat. I use a cast iron pan, which has good thermal conductivity and heat preservation. The evaporated water will drip back into the pot, and the nutrition of the soup will not be lost. I can turn down the fire. If I use ceramic or purple casserole, the soup will taste better.

Boil for about 50 minutes, and the soup will be rich in color and fragrant in meat. At this time, add American ginseng granules and cook for another 30 minutes to fully release the fragrance of American ginseng. If you put American ginseng slices, then 10 minutes is enough. 10 Before the pot is cooked, remove the red dates, turn off the fire and put the medlar for 5 minutes.