1 chicken, 1/4 durian shells, 5 jujubes, proper amount of Lycium barbarum, 2 green onions, 2 slices of ginger and a little salt.

The durian shell is peeled off with a knife, leaving white pulp. Slice the durian shell. Wash the chicken and chop it. Boil the water in the pot and put the chicken in the boiling water. Take out the chicken and rinse it. Boil the water in the pot and put the chicken in. Add durian shells. Add ginger slices. Add green onions. Add jujube, boil over high fire and stew over low fire 1 hour. 10 minutes before taking out of the pot, add the washed medlar. Turn off the fire and season with salt.

2. Finger Peach Chicken Soup

45-60g of five-finger peach root, naked chicken 1 chicken, 200g of lean meat, 3 slices of ginger, appropriate amount of salt and appropriate amount of candied dates. The old hen is eviscerated, thoroughly cleaned inside and outside and cut into large pieces. After the lean meat is washed, it is also cut into large pieces. Old hens are thick in meat and rich in calcium, which has a high nourishing effect. It is very suitable for the elderly, children, women, pregnant women and the infirm. If you are prone to get angry, or obese, or have high blood pressure, you can choose chickens instead of old hens. Pour water into the pot, bring it to a boil, blanch the lean meat first, skim off the floating foam, continue to cook for 3 minutes, and take it out. Blanch the chicken pieces in a pot for 3 minutes, then take them out, and rinse off the floating foam on the surface with clear water. Rinse the five-finger peach, soak it in clear water for 10 minute, and then wash off the impurities on the surface. Put the blanched chicken nuggets and lean meat into a pot, add enough water, boil over high fire, skim off the floating foam that may be generated again, then add candied dates, medlar and finger peaches, cover and simmer for 2 hours. Season with salt before eating.

3, red dates and egg soup

First, wash the jujube and remove the core. Beat the black eggs into the tile, add wine and vinegar and stir well, add water and stir well, and add jujube. Then put the pot on the fire, put in the prepared egg juice tile and stew for 20 minutes.