The introduction of recipes belongs to warming and nourishing soup. The method is simple. Drinking a bowl of hot soup in winter makes your stomach warm and comfortable.

material

Black-bone chicken (this time, because people use two more, they usually drink it at home, 1 is enough)

Lycium barbarum: right amount

Ginger: Right amount.

Jujube: two (usually one is enough)

Xinjiang organic big red dates: 4 (but my aunt thinks we don't put red dates at ordinary times, because the red dates I put this time overshadow the freshness of chicken, so the soup is not fresh enough, so we can consider not putting them)

Sun-dried snails: 16 (generally, we only put about 6, and big snails can put less). They are usually sold in ginseng shops. We bought it from Japan. It's smaller and feels better.

Dried mushrooms: appropriate amount. I used the smaller mushrooms bought in the ginseng antler shop. The meat is thick and feels fragrant. China supermarkets also sell mushrooms, which are cheaper, but they don't feel so fragrant.

Spareribs: a small amount (lean meat is also acceptable to enhance the umami flavor of chicken)

working methods

1. soak the chicken, take it out, wash it and cut it into pieces.

2. medlar, rattlesnake and mushroom: soak in water respectively. Snails need to soak for a long time. If you are in a hurry, you can soak them in hot water.

3. Boil the water, add ginger, chicken nuggets, red dates, spiral slices and ribs, stew for 3 hours, and add medlar for 2.5 hours.

Finally, just a little salt (we eat it at home, sometimes it's delicious and sweet without salt)