Step by step

Step by step

1

After the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the onion and ginger, slice the ginger, and beat the onion into onion knots.

Step by step

2

Cut the chicken into pieces, put them in a pot, add enough cold water and bring to a boil.

Step by step

three

Skim off floating foam

Step by step

four

Add a tablespoon of cooking wine.

Step by step

five

Add ginger slices and onion knots.

Step by step

six

After boiling, turn to low heat, cover and simmer for about 30 minutes. Because I use a cast iron pot, I spend less time stewing soup than an ordinary pot, so I spend more time stewing soup in a casserole or other pot.

Step by step

seven

Peel the yam, cut it into small pieces, put it in the pot, and continue to stew for 10 minutes.

Step by step

eight

Wash Lycium barbarum with clear water, open the lid and add it, continue to cover and stew for 10 minute, open the lid and add salt to taste.