Qingbuliang old hen soup-nourishing but not drying: raw materials: half an old hen, Qingbuliang (yam, medlar, lotus seed, lily, Polygonatum odoratum, coix seed, red dates) and 2 slices of ginger. Seasoning: salt. Practice: 1, the old hen is cleaned and cut into large pieces; 2. Wash Rhizoma Dioscoreae, Fructus Lycii, Semen Nelumbinis, Lily, Rhizoma Polygonati Odorati, Coicis Semen and Fructus Jujubae; 3. Put water in the pot, add yam, medlar, lotus seed, lily, Polygonatum odoratum, red dates, coix seed and ginger, add chicken pieces after the water is boiled, skim the floating foam after the fire is boiled, and turn to low heat for 2 hours; 4. Season with salt. Experience sharing: 1, I like to cook chicken soup with an old hen, because no matter how long it is cooked, its meat tastes fresh and tender. After the soup is ready, pick up the chicken, cook some sauce with soy sauce, oil and garlic, and dip it in the chicken. It smells delicious. Chicken soup cooks vegetables on the same day, so it's a two-course dinner of 1 soup! 2. If the red dates have stones, dig them out and reuse them to avoid getting angry (this is a folk saying, I don't know if there is any basis); 3, don't put too much cold, put too much will be sour, but the taste is not good; 4. Every stove is different and its firepower is different. Small fire for 2 hours, the soup must be kept open. If your stove is small and the soup won't boil, it needs to be small. No matter what kind of soup you make, I personally think that the soup that must be cooked with an open flame is particularly fragrant and delicious. Don't add water in the process of cooking soup, the water should always be on. (