Material preparation: 50g Ejiao, 250g lean meat, 3 slices of ginger, longan pulp 10g, Lycium barbarum 10g, appropriate amount of Polygonatum odoratum and a little cowpea.
1. Soak the flower gum in clear water for one night (if it is not soft, continue to soak).
2. After the glue is soft, put it into a steamer for steaming. The steamed glue should be put into cold water immediately.
3. Soak your hair in cold water for a day or so until it is completely soaked.
4. Cut the lean meat into pieces, and soak Polygonatum odoratum and plum beans in water.
5. Boil a pot of water, add ginger slices, add lean meat, put the soaked Polygonatum odoratum and plum beans into the soup in turn, then add longan, cover and stew for 20 minutes.
6. Open the lid, put the soaked donkey-hide gelatin into the soup, cover the lid, stew for half an hour, and add Lycium barbarum 10 minute before leaving the pot, so that the stewed donkey-hide gelatin soup is delicious and nutritious.