2. Slaughter the chicken, blanch it in blood, put it in a casserole or stew pot, add cold water to start cooking, and add ginger cooking wine to remove fishy smell;

3. After the water boils, add Radix Astragali, Radix Angelicae Sinensis and Radix Codonopsis, and simmer 1.5 hours. Sprinkle salt and medlar in the pot.