Ingredients: two cow eggs, a bullwhip and chicken kidney.

1. First cut off the bullwhip through the membrane, then slice the ginger, put the bullwhip, cow eggs and chicken kidney together in the pot and blanch, then add the ginger slices and cooking wine to remove the fishy smell, first take out the chicken kidney, then put the bullwhip and Niu Bao in the pot and cook for another fifteen minutes.

2. Take out the cow's eggs and bullwhip, put flower knives on both sides of the bullwhip, cut it into sections when cutting to the fourth knife, then split everything in the middle and put a flower knife in it. There is a urethral orifice on the bullwhip, and there are two of everything. Tear off the film with a toothpick.

3. Re-process the cow eggs. Everything is to peel off the outer skin, and put a flower knife on him, cut off the place where urine is filtered, and cut off the outer skin of cow eggs.

4. Pour the rapeseed oil into the pot, stir-fry the ginger slices first, then add the cow eggs and bullwhip to remove the fishy smell. Stir-fry and pour in a little cooking wine, then put the bullwhip and eggs into a boiling casserole. Blanch it with boiling water and cook it well, so that the boiled soup is whiter.

5. Then cover the pot and bring to a boil. Stew for 40 minutes on low and medium heat. Then add chicken kidney, cover the pot, and continue to cook for 10 minutes. Sprinkle a little white pepper and add some wolfberry before cooking. Serve.