Ingredients: 15 grams of Eucommia ulmoides, 6 grams of Schisandra chinensis, 500 grams of lamb kidneys, 5 grams of green onions, 5 grams of soy sauce, 10 grams of gordon juice, 5 grams of ginger, 10 grams of cooking wine, and 50 grams of vegetable oil.

Operation ① Add an appropriate amount of water to the Eucommia ulmoides and Schisandra chinensis in a medicine jar and boil for 40 minutes. Filter and remove the residue to retain the juice, otherwise it will affect the quality of the dish. Heat and concentrate into a thick liquid; wash the lamb waist and remove the fascia smell. Gland, cut into kidney florets, put into corn starch juice and wrap evenly.

②Put the vegetable oil into the pot, heat it, add the kidneys and stir-fry until tender and cooked. Add the thick liquid of Eucommia ulmoides and Schisandra chinensis, ginger, green onion, soy sauce and cooking wine, stir well and take it out of the pot. Edible.