Today, I shared that this dish is two ways to eat soup and meat. It is simple and convenient to make, and I will take it out and study it slowly when I have time. The materials are prepared as follows: one or two pieces of mutton, and one half-catty hen. These materials are washed with clear water first, and then the chicken tail is cut off. The ingredients are Radix Codonopsis, Radix Adenophorae, Rhizoma Polygonati Odorati, Fructus Jujubae, Fructus Lycii, and Rhizoma Zingiberis Recens. Next, blanch the prepared chicken and mutton in the pot. When blanching, you can add a proper amount of cooking wine to remove the fishy smell of meat. Take it out after the main water is boiled, then rinse the floating foam on its surface with clear water, then take it out again when it turns white, rinse it with clear water again, then pour out the water and clean it, and add a proper amount of cooking oil when it burns to white smoke.

When cooking soup and serving vegetables, the soup tastes fresh but not fishy. When both sides are golden yellow, put it out again, then put it in a gauze bag, and add the prepared ingredients at the same time. Lycium barbarum can be saved for the last time, and then tie the bag mouth tightly after the ingredients are put away, so that the materials inside will not be exposed during the boiling process. Now put all the ingredients in a pot, and then add the prepared boiling water. The purpose of adding boiling water is to shorten the cooking time. Now start cooking and add a proper amount of rice wine to it, which can play a role in enhancing fragrance.

Boil over high fire 10 minutes, and then switch to low fire to continue cooking. Today, I chose this little hen to breed for about a year, so the chicken skin will not break during the cooking process, and the meat quality is tender and crisp when the dish is long. After 70 minutes of cooking, I will fish up the chicken and mutton first, and now I will continue to cook with seasoning fire for 15 minutes, prepare a dip, chop it up with coriander and scallion, and also have fresh ginger, garlic and garlic.

The soup is almost cooked. Let's scoop up the packet first. Now start to season the sugar, salt and pepper. Stir it evenly and pour it out. Finally, put the prepared breath into the pot and let it taste slowly. The characteristic of making soup is to taste its flavor, but not its content. It can be said that the soup is delicious. Next, cut the cooked chicken and mutton into pieces and put them on a plate. If you still can't think of your favorite dishes during this long holiday, you can try this mutton with skin.