Manufacturing materials: main ingredients: 800g of bullwhip (soaked hair), 500g of chicken, auxiliary materials: 60g of Lycium barbarum, 0/0g of angelica sinensis/kloc-0, 50g of seasoning: chicken oil/kloc-0, 2g of pepper/kloc-0, 25g of ginger, 30g of yellow wine, 6g of salt and scallion. The method of stewed Lycium barbarum and bullwhip soup: 1. Wash the bullwhip, cut it along the urethra, rinse it with boiling water, then float it in cold water, tear off the floating skin, scrape off the urine and rinse it with boiling water again. 2. Put the pot on a big fire, add 3000g of water, add bullwhip, chicken soup and chicken to boil, skim off the floating foam, add ginger, pepper and Shaoxing wine, and move to low heat for stewing. When the chicken is cooked, take it out for other purposes. Stew the bullwhip until it is 80% mature, cut it into paper strips, and drain the dried ginger, pepper, oil residue and precipitated powder after stewing. Bullwhip, Lycium barbarum, salt and soup are put into the pot and stewed until soft and rotten, and seasoned with monosodium glutamate. Health tip: people with exogenous fever and indigestion should not eat. Eating of Lycium barbarum L.: Lycium barbarum L. is generally not suitable for eating with too many warm tea supplements such as longan, red ginseng and jujube.