brief introduction

Astragalus membranaceus has the function of nourishing blood, invigorating qi and regulating spleen and lung. Black-bone chicken is called "rare bird for dietotherapy". Compared with poultry, black-bone chicken tastes more tender. Astragalus membranaceus reduces the fishy smell of black-bone chicken and makes the taste of black-bone chicken soup more delicious. Besides, taking Astragalus membranaceus regularly can avoid frequent colds. In this cold-prone winter, it is best to drink more Astragalus membranaceus black-bone chicken soup.

material

50g of Astragalus mongholicus 1/2 carrots 1 20g of green onion, 20g of ginger, 5g of Lycium barbarum, 5g of white pepper 1/2 teaspoons of salt.

method of work

1

Wash the black-bone chicken for later use; Carrot washing and cutting hob; Cut the green onion into sections; Peel and shred ginger, soak Lycium barbarum in water 10 minute and drain for later use.

2

Take a pot of boiling water, blanch the black-bone chicken, remove the smell of blood, and take it out for later use.

three

Take a pot, add scallion, ginger and astragalus, pour enough water and bring to a boil.

four

Add black-bone chicken and simmer for 90 minutes.

five

Add carrot and medlar and stew for 20 minutes.

six

Add salt and white pepper to taste. Serve.