[ingredients] One pork tripe, half a chicken, six slices of ginger, 1 peppers, one green onion, a proper amount of salt, 2g of Lycium barbarum, 3g of cooking wine (boiled water) and a piece of ginger (boiled water)

[practice] Wash the pork tripe and chicken (wash the pork tripe). After blanching, scoop up cold water to rinse the floating foam

3. Put six slices of ginger and 1 pieces of pepper into the blanched pork belly chicken, put it in a pot of water, and boil it with the pork belly chicken on an enlarged fire

4. Put a section of green onion in the water, simmer for half an hour on high fire, turn to low heat for 2 hours, and add appropriate amount of salt

5.