Ingredients: 50 grams of Gastrodia elata, 25 grams of Ginseng, 25 grams of Paeonia lactiflora, 25 grams of Lily, 25 grams of Lycium barbarum and 25 grams of Jujube. Seasoning: 20g of ginger, 20g of garlic sprout, 20g of onion, 30g of salt and 20g of monosodium glutamate.

Exercise:

1. Cut the chicken into 4 cm square pieces, put them in a pot to boil, and then pour out the soup;

2. Rinse the oil foam and blood with clear water, then put it into a pressure cooker, add clear water, Rhizoma Gastrodiae, Ginseng, Paeonia lactiflora, Lily, Lycium barbarum, Jujube, Ginger, Garlic Seedlings and Onion, cover the pot and cook for about 1 hour, then open the lid after the steam pressure drops, and add salt and monosodium glutamate. You can also use an ordinary iron pot, but it will take about 3 hours to simmer.