Raw materials: clear water, bullwhip, chicken oil, ginger, pepper, cooking wine, medlar, salt and monosodium glutamate.

Methods: Take the stem of male strong yellow cattle weighing about 1 kg, remove the epidermis, insert it into the hole with a sharp knife, cut it open and wash it.

Blanch in boiling water, cool, peel off floating skin, scrape off impurities, and blanch several times until there is no fishy smell. Aluminum pot is filled with clear water 1.

Kg, add bullwhip, chicken oil and chicken, bring to a boil with high fire, skim off all floating foam, add beaten ginger, pepper and cooking wine, and mix into small pieces.

Stew it on the fire until it is 80% cooked, take out the bullwhip and cut it into strips, filter the original soup with gauze to remove impurities, then pour it into the pot and add Lycium barbarum and Lycium barbarum.

Cut the bullwhip and continue to stew until it is rotten. When serving, add a proper amount of salt and monosodium glutamate to the soup bowl.

It is characterized by red and white, beautiful appearance, soft and waxy beef, mellow soup, rich nutrition and strong nourishing power.

Original steamed bullwhip:

Two yellow bull whips ............................................................................................................................................................................

....................... 50 grams.

..............1500g

Salt10g

Lycium barbarum 15g

50 grams of rock sugar.

Codonopsis pilosula 15g

Chicken soup 1000g

Yam ............... 15g

Pepper.

1.5g

Cooked aconite ................ 15g

Vinegar 25g.

Litchi ................. 10 Ginger ...............15g.

Longan .......................... 10 onion ............15g.

Jujube ............... 10 cooked lard .............100g.

[Cooking method]

1. Wash the bullwhip with warm water, put it in a cold water pot for 2 hours, take it out and cut it open. Scrape off the white membrane in the urethra, cut it into 5 cm long sections, then cut it into 2 cm wide strips, and use 5 grams of salt.

Knead with vinegar; Rinse with clear water, then cook in a cold water pot, wash off the fishy smell, peel litchi and longan, wash, steam and peel red dates, and mash onions and ginger.

2. Put the washed bullwhip into a green glazed bowl, add 5g of Shaoxing wine, onion, ginger and refined salt, steam the chicken soup and rock sugar in a cage until they are 80% rotten, take them out, remove the onion and ginger, and then add Qiqi. Codonopsis pilosula and yam. Cooked accessories. Litchi. Longan, red dates. Steam the cooked lard in a cage until it is soft and rotten. Remove the pepper when eating and serve.

[Process key]

1. Bullwhip, generally used for loading goods, should be made of water and can only be made twice. Boil the water thoroughly for the first time, so that it can fully absorb water, and its volume will be doubled. The second time, rub the fishy smell with salt and vinegar, and then boil it in water, which is fragrant but not smelly.

2. Full of gas, about steaming

1.5 hours, soft and delicious.

[Flavor characteristics]

"Original Steamed Bullwhip" is a famous dish in Hunan and also a medicated diet. Bullwhip, the external genitalia of cattle, has the function of tonifying kidney and strengthening yang. The function of filling essence and marrow is mainly used to treat male impotence and premature ejaculation and female leukorrhea. Steamed with Lycium barbarum, Codonopsis pilosula, Dioscorea opposita and Radix Aconiti Preparata, the soup is rich in flavor, which is both warm and delicious.