1, gastrodia elata.

Wash pork belly with flour, white vinegar, salt, etc. Repeat several times and scrape with a knife. Clean the chicken, cut open the abdomen, and cut off the claws and head. Put half lotus seeds and gastrodia elata in the belly of the chicken and fill it with chicken feet and chicken heads. Then put the chicken in the pig's belly, seal it with a toothpick, and tie a few air holes in the pig's belly.

Add water, milk, 10 pieces of white pepper, gastrodia elata, lotus seeds and streaky chicken packed in gauze into the casserole. Bring to a boil with high fire, and cook for 10 minute, remove the floating foam on the surface, and turn to medium heat for 60 minutes. After cooking, take out the pork belly and chicken, cut into appropriate sizes, add medlar and salt and stew for 20 minutes.

2. Dangshen.

Wash the bought pork belly, rub it with raw flour, rice wine and salt, and then wash it with clear water. After cleaning the chicken, cut off the chicken feet and heads, put the codonopsis pilosula into the chicken belly, and add the chicken legs and heads. Wipe the chicken with pepper, put the chicken in the pork belly, and sew the pork belly with 3~5 toothpicks.

Add appropriate amount of water to the pot, add ginseng, ginger, red dates and streaky chicken, and bring to a boil. After the fire boils, stew for 15 minutes, remove the floating foam on the surface, and turn to low heat 1 hour. After cooking, add Lycium barbarum and salt and stew for 15 minutes.