Materials: 1 chicken and100g pig bone.

Accessories: salt, red ginseng, red dates, ginger and medlar.

Steps:

1. A steamer rack on the steamer, which is filled with unstacked water.

2. Wash the casserole.

3. Take a proper amount of soup. Ginger doesn't need that much. Just cut two or three pieces.

The chicken was slaughtered and cut into large pieces. I first cut the neck and feet of a chicken, and the chicken's body was divided into four parts according to its wings.

5. Take a proper amount of soft pieces from pig bones. Used for grooming.

6. Put all the soup in the casserole. Add purified water and minced meat, and put in a steamer.

7. Cover the casserole with oil paper and spread a piece of gauze. The main purpose of covering oil is to prevent steam from continuously injecting into the casserole during the process of cooking and diluting the soup, and also to prevent ginseng soup from volatilizing after heating.

8. Cover the steamer. As soon as the induction cooker is turned on and the water is turned on, it turns to stew. Stew for three to four hours.

9. After the soup, add a little salt. Delicious and nourishing red ginseng chicken soup will be fine. Very sweet and nutritious.

Ginseng Radix Rubri has the functions of benefiting qi and nourishing yin, benefiting blood and promoting fluid production, strengthening heart and stomach, calming heart and calming nerves. There is no strict difference between red ginseng and white ginseng, but it is generally believed that red ginseng has stronger tonic effect than white ginseng. Taking red ginseng for a long time can improve human immunity, anti-fatigue, anti-radiation, inhibit tumor and regulate human endocrine system. Ginseng Rubra can nourish the body, eat it with muscles, supplement rich protein, effectively nourish the five internal organs, and is very nourishing for people with weak constitution, and can also replenish qi and blood.