< h1 class="pgc-h-arrow-right" > ingredients</h1>
Half agarwood chicken
Cordyceps flowers 50g
Fungus to taste
3 shiitake mushrooms
Touzu to taste
1 handful of green onion
Several slices of ginger
< h1 class="pgc-h-arrow-right" > practice</h1>
1. Chop the chicken into small pieces.
2. Shiitake mushrooms and fungus are soaked in water.
3. Foaming rotten bamboo.
4. Slice the ginger and cut the green onion into sections.
5. Chicken nuggets in cold water, add three slices of ginger and an appropriate amount of cooking wine, and bring to a boil.
6. Skim off the foam and grease while cooking. Boil the water for a minute, rinse with clean water and drain.
7. Fly the chicken nuggets with water under the appropriate amount of salt and sugar, and then a little cooking wine, stir well, marinate for half an hour.
8. The bottom of the steam pot is covered with foam and good rotten bamboo.
9. Add another layer of cordyceps flowers.
10. Add chicken nuggets, ginger slices, fungus and shiitake mushrooms.
11. Spread the surface with shallots.
12. Take a milk pot, the caliber is just smaller than the steam pot, the pot is filled with water, and the mouth of the pot is surrounded by a towel. Put the steam pot on a towel, cover with a lid, bring water to a boil, turn to medium-low heat and slowly steam for 2 hours.
13. I steamed for three hours. Pick out the ginger and green onion before cooking.
2 large keels
Lotus root 2 sections
10 red dates
A spoonful of goji berries
2 green onions
A piece of ginger
3 sand kernels
5 to 6 peppercorns
A pinch of salt
A pinch of vinegar
Water to taste
1. Wash the 2 large bones, mix the water into the pot, and remove the blood from the bones.
2. After the big bones are finished with water, wash them again, find a clean casserole, and put the big bones back into the pot with water.
3. Wash the shallots and cut them into shallots.
4. Wash and cut ginger into strips, and wash the peppercorns.
5. Bring the water to a boil in the pot on high heat, skim off the foam, reduce the heat, add ginger, peppercorns, sand kernels, green onion, a few drops of vinegar, and simmer over low heat.
6. Add red dates and goji berries halfway through the cooking, and continue simmering over low heat until the meat is cooked for about 2 hours.
7. Cook until the meat is almost cooked, put in the lotus root and simmer together until the meat is rotten, and the big bones often drink calcium supplements, this soup is suitable for all ages.
Pork ribs 400g
1 bitter melon
Soybeans 200g
2 shiitake mushrooms
Green onion to taste
Ginger to taste
1 cardamom
1. Wash the pork ribs and fish out the flying water.
2. Pat the ginger crispy green onion and cut the green onion into sections.
3. Soybeans bubble hair overnight.
4. Wash the bitter melon.
5. Cut into thick slices.
6. Remove the melons and seeds.
7. Pour the soy beans into a slow cooker.
8. Place the pork ribs in a slow cooker.
9. Wash and slice the shiitake mushrooms and pour into the pot.
10. Put the shallots and ginger pieces.
11. Put a cardamom.
12. Pour the bitter melon into a slow cooker and simmer for 2-3 hours.
13. Add salt and pepper.