Bullwhip 1 piece, tripe slice 200g, beef throat 200g, Pleurotus ostreatus100g, Flammulina velutipes100g, Chinese cabbage100g, onion100g, carrot100g.

Second, practice.

Soak the bullwhip in warm water repeatedly, take it out after swelling, remove the epidermis, cut it along the length, clean it, blanch it in a boiling water pot, take it out and cool it, tear off the floating skin, scrape off the impurities, blanch it twice, and replace it with a strip with a length of 6 cm.

Niubaiye is easy to clean and drain.

Change the cow's throat into strips and wash it.

Remove the pedicels and impurities of Pleurotus ostreatus and Flammulina velutipes and wash them.

Wash and take care of cabbage heart and scallion. Slice carrots vertically.

Put the above materials on a plate and put them around the hot pot.

Heat lard in a wok, add pepper, stir-fry, add chicken pieces, ginger slices, peppers and garlic, stir-fry a few times, cook wine, add salt, stir-fry, add 3000 grams of water to boil, add chicken oil, bring the spiced chicken to a boil, remove foam, and cook on low heat until the chicken is crisp and rotten, then take it out, and then add Lycium barbarum and bullwhip strips.