1. Cut pork tenderloin into small pieces, shred ginger slices, add oil, add ginger slices, add pork tenderloin and stir-fry, add 500 ml of water, simmer for 15 minutes, and then add salt to taste.
2. Cut the pork loin, remove the white tendons and soak in water for 30 minutes; Pick it up and cut it into large pieces, evenly spread appropriate amount of salt, marinate for 10 minutes and then wash the salt. Soak auricularia auricula in warm water, remove pedicles and wash for later use. Wash the red dates, pat them flat and remove the core. Clean lean meat, cut into large pieces and soak in water. Boil clear water, add all the ingredients, cook for 20 minutes on high fire, turn to low heat for an hour and a half, and season with salt.
3. Cut the pig kidney vertically into 3-4MM slices, soak it in clear water, and change the water several times in the middle until the water becomes clear. Add fungus and bamboo shoots to half a bowl of chicken soup, and then turn to low heat. Drain the kidney, scald it twice with boiling water, and scald it like this the second time. Add baby cabbage, onion and ginger to the soup, and add a little pepper. After the soup is boiled, add the scalded pork loin. After the pot is boiled, season it with wine and salt and add some mashed garlic (if it is green garlic leaves, it is best).
4. Wash the pork loin, peel off the film, cut it open, remove the tendons, cut it into flowers, and peel and slice the ginger. Pour the water into the pot and add a slice of ginger. After the water is boiled, pour the kidney flower for 2 minutes, and then wash it with water. Fill the casserole with water, add the kidney flower and the remaining ginger slices. Wash red dates and American ginseng and put them in a casserole. Cover the lid, bring to a boil, simmer for 2 hours, and finally sprinkle a little salt to enjoy. When cooking soup, put the salt at the end, so that the iodine in the salt will not volatilize, and the nutrition and taste will be better!