This dish is called "Bazhen Soup", which was recorded in the recipes of the ancient Zhou Dynasty. Since then, various dynasties have created various kinds: "Eight Treasures". "Eight treasures" is the general name of precious dishes cooked with eight different medicinal materials. The eight treasures here are made by combining eight precious medicinal materials, adding one or more of chicken, pigeon, duck, lean pork, pig's trotters, pig's belly or mutton and venison, and adding water and wine. It is a good food therapy product. In the family, according to family members and physical health, you can buy medicinal materials in Chinese medicine shops and prepare them for consumption.

According to the climate, soil and water and seasons in different regions, the materials of Bazhen can also have different changes. Today, the materials I chose for Bazhen are: ground silkworm, medlar, red dates, dried longan, dried yam, Polygonatum odoratum, codonopsis pilosula and Chuanxiong (because the medicinal materials will boil out sweetness, there is no need to add any salt and monosodium glutamate).

1. Half black-bone chicken (I only used a quarter, and the bowl was too small), a small piece of pork, a small piece of ginger, and a proper amount of yellow wine.

2. I bought Bazhen Soup Bao, but the materials in it are seriously insufficient. Haha, there are too many worthless materials. I also added some ingredients and suggested buying them myself.

3. Boil warm water in the pot, put the black-bone chicken and lean pork into the pot and cook until it bubbles (that is, remove blood) and then rinse it off. Put it in a steel bowl, then put all the medicinal materials and ginger slices, pour in about 2 tablespoons of yellow rice wine, and add some water (not too much water, this soup mainly eats soup and meat, and only adds a little water when the mother-in-law cooks, so the soup is thick and can be added according to personal taste).

4. I stewed it directly in a rice cooker ... The rice cooker was filled with water until it was enough to cook two cups of rice. Put the chicken in a steel bowl, then cover it (don't let moisture in) and press the cooking button until it jumps to the heat preservation gear. If you feel that the stew is not enough, you can add more water and continue to press the cooking button to stew it again. )