Accessories: peanuts (raw) 10g winter bamboo shoots 5g jujube (dried) 10g.
Seasoning: Atractylodes macrocephala 1g Poria 1g Radix Codonopsis 1g Radix Astragali 1g Radix Paeoniae Alba 1g Radix Rehmanniae Preparata 1g Cortex Cinnamomi 1g Radix Angelicae Sinensis 1g Radix Glycyrrhizae/kloc-. Garlic 10g soy sauce 25g pepper 5g salt 6g monosodium glutamate 1g cooking wine 15g each.
The practice of shiquan Dabu decoction:
1. Chop chicken, duck, goose, pork belly, ribs and pork elbow into walnut pieces;
2. Put the chopping board, winter bamboo shoots and cuttlefish into the casserole;
3. Wrap Codonopsis pilosula, red dates and peanuts with gauze;
4. Wrap the pepper and aniseed with gauze;
5. The other nine medicines are also wrapped in gauze;
6. Put all three bags into the casserole, add 50 ml of water, onion, ginger, garlic and soy sauce, and boil them on the casserole to remove foam;
7. Add salt and cooking wine and simmer until cooked, about 1.5 hours;
8. Take out the seasoning and medicine bag;
9. Unpack Codonopsis pilosula, peanuts and jujube, then put them back in the casserole and mix well;
10. Don't use the remaining herbs and spices. Wash onion, ginger and garlic, add monosodium glutamate and sesame oil and put them in a purple casserole.
For more information about Shiquan Dabu Soup, please check Minte.com Food Bank/Shiwu/Shiquan Dabu Soup.