Stewed meat with Dendrobium, chrysanthemum and Astragalus complanatus.
Materials: Dendrobium, Chrysanthemum, Semen Astragali Complanati, Fructus Ligustri Lucidi and Fructus Corni each10g, Fructus Lycii15g, 400g of lean pork and 3 slices of ginger.
Cooking: the medicinal materials are slightly soaked; Wash lean meat and cut into pieces. Put the clay pots together, add 2000 ml of water (about 8 bowls), boil for 2 hours with strong fire, and then add salt. Suitable for 3~4 people.
Stewed lean meat with Dendrobium, Poria and Red Ginseng
Materials: Dendrobium 25g, Poria 20g, Ginseng Rubra 10g (available in Chinese medicine shops above), 400g lean pork and 3 slices of ginger.
Cooking: wash everything separately and soak the herbs slightly; Chop the lean pork. Put it in a stew with ginger, add 1250 ml (5 bowls) of cold boiled water, cover and stew for 3 hours, and add appropriate amount of salt when drinking. This quantity can be used by 3~4 people.
Cordyceps sinensis Dendrobium decoction
Materials: 250g lean meat and 50g cordyceps sinensis; 30 grams of Dendrobium; 20 grams of lily; Ophiopogon japonicus10g; 1 candied dates; Salt 1 teaspoon
Steps:
1. Clean lean meat and cut into pieces;
2. Wash Cordyceps, Dendrobium, Lily, Ophiopogon japonicus, candied dates and other materials;
3. Add some water to the soup pot and put all the soup ingredients together.
4. Cover the pot and open the fire;
5. After the fire boils, there will be a layer of floating foam on the surface, and the floating foam will be removed with a spoon;
6. Turn down the fire and simmer for about 1.5, and add salt 5 minutes before turning off the fire.