Ingredients

Main Ingredients

2 pigeons

Supplementary Ingredients

Jujube (Dried)

5pcs

Wedge Berry

2tablespoons

Tea Tree Mushroom

1 small handful

Particle Ginseng

6pcs

Mountain Yam

5 slices

Astragali

4 slices

Cinnamon

10

Huayama Yam Soup Practice Illustrated Practice

Materials collection chart:

1. Chinese wolfberry, round meat (cinnamon meat) soaked in water, washed, red jujube washed and removed the nucleus (red jujube nucleus dry and hot)

2. Codonopsis, Huayama, Astragalus membranaceus (Astragalus) soaked in water for 30 minutes, washed, ginseng with a knife cut 2 halves

3. Tea tree mushrooms soaked, de-tipped and washed, cut with a knife

4. Pigeon head to the buttocks, peel off the skin, chopped into small pieces (skin purely personal preference, I'm afraid of the oil, so skin)

5. All the materials into the large stew pot, injected into the boiling water to 8 minutes full

6. Into a large pot of high heat stew 30 minutes, turn the heat down to continue to stew for 3 hours

7. stewed, with a grease trap spoon to skim the oil before drinking (now too rich in nutrients, eat less oil for the wonderful; you can according to their own tastes to add the right amount of salt, I generally do not add)