2 fresh ginseng, half a stupid chicken, 200 grams of pork liver, 3 grams of wolfberry, 3 grams of ginger, 3 grams of green onions, and 10 grams of red dates. ?

5 grams of seasoning salt, 5 grams of chicken powder

How to do it?

1 First cut the chicken open and wash it, cut the pig into pieces, and wash the fresh ginseng net.

2. Boil water in a pot until it reaches boiling point. Add chicken and pig and cook to remove blood stains on the surface. Pour out and rinse with water.

3 Put the pork liver, chicken, fresh ginseng, wolfberry, ginger and red dates into a stew pot, add water and simmer for 2 hours, add salt and chicken powder and serve.

20g fresh ginseng, 1 black-bone chicken, 20g bamboo fungus, 10g mushrooms, 30g chicken fat, 10g MSG, 10g chicken essence, 10g cooking wine, 2500g bone soup, 10g salt gram.

Preparation method

1. Wash and slice the fresh ginseng; slaughter the black-bone chicken and remove the feathers, internal organs and claws: cut the mushrooms in half, wash the ham and bamboo fungus, Slice ginger and cut green onion into sections.

2. Put the black-bone chicken, ginseng, mushrooms, ham, cooking wine, ginger, green onion, salt, bamboo fungus and mushrooms into the pressure cooker, cook for 25 minutes, and stop the heat. Let cool. Put into pot.

3. Put the pot on a high fire and bring to a boil, season and serve. It can be used to blanch other dishes, or it can be eaten directly as a side dish. 1 light bamboo chicken, weighing about 600 grams, 1 fresh ginseng Branch, weighing about 40 grams, 2 slices of ginger, 2 green onions, 100 grams of meat (per month), 25 grams of ham, 1250 grams of soup, 10 grams of refined salt, 3 grams of sugar, 5 grams of MSG, 1 gram of pepper, Shaoxing wine 10 grams, 25 grams of raw oil.

How to do it?

1. Remove the chicken neck bone from the bamboo shreds, chop off the chicken feet, open the back to wash out the lungs, and cut a small hole straight at the front breastbone. Push the chicken head out of the belly.

2. Wash the fresh ginseng and put it in a stew pot. Cut the ham and (monthly) meat into large cubes, then boil them in boiling water and scoop them out. Rinse them with clean water and put them in the stew pot. Bamboo-shredded chicken is also boiled in boiling water, scooped up and rinsed with blood, then put head up into a stew pot. Thread slices of ginger and scallions with toothpicks and place them on the bamboo-shredded chicken noodles.

3. Heat the wok and remove the oil, cook the wine, add the soup, add seasonings and pepper, bring to a boil, pour into the stew pot, cover, put in the steamer and stew over high heat for two hours, take out. Remove the ginger, green onions, meat and ham, cover with a steamer and simmer for 15 minutes, then take it out.

1. Wash the fresh ginseng and cut into thin slices; wash the chicken and cut into 4 cm square pieces; wash and slice the fresh mushrooms; water the black fungus, remove the roots and tear them into pieces. Shape; pat the ginger into pieces and cut the green onions into sections.

2. Put the chicken in a bowl, beat the eggs, add soy sauce, starch, and salt and mix well until it becomes thick. Set aside.

3. Heat the pot over medium heat, add 150 grams of vegetable oil, and when it is 60% hot, add the chicken pieces until they are translucent, pick them up with a slotted spoon, drain the oil, and set aside.

4. Pour out the oil, leaving 30 grams, then heat it up, add ginger and green onions and stir until fragrant, add the slid chicken pieces and mushrooms, fresh ginseng, add chicken soup or serve 300 ml of soup, simmer over low heat for 30 minutes