Main ingredient: bullwhip (cow punch) of young bulls produced in Inner Mongolia.

Accessories: ? Chicken thigh a, wolfberry, green onion, ginger, cooking wine and so on.

Practice: the fresh bullwhip with water boiled until tender out, along the urethra cut into two pieces, remove the urethral membrane scraped clean, graved on the chrysanthemum flower knife after changing into a section. Chicken thighs, green onions, ginger, cooking wine, etc., and the cattle prod after the knife into a pot of water heated simmering. Spoon to add vegetable oil burned to 6 mature, put into the simmering bullwhip go oil fish out, spoon to stay in the bottom of the oil, onions, ginger stir-frying pot, cooking wine, add chicken broth, add the treatment of wolfberries, into the salt and other seasonings boil, skimmed off the floating foam, under the bullwhip flower, burned into obscurity after thickening, dripping oil out of the spoon on the plate that is. This dish is beautifully shaped, flavorful mouth, bright color. Inner Mongolia traditional flavor dishes. Both edible value, but also medicinal value, with nourishing the kidney and lung. Strengthen the effect of the bones.

Steps and methods:

1,

1, cow eggs cold water in the pot, open the pot and cook for 10 minutes until the inside becomes hard.

2, cut the beef egg into thick slices.

3, bamboo fungus soaked, goji berries, lily washed.

4, the bottom of the casserole laid on the green onion and ginger.

5, put on the cut beef eggs, as well as bamboo fungus, wolfberries and lilies, add boiling water did not exceed the beef eggs about an inch.

6, first high heat until boiling and then skim off the foam.

7, change the small fire, boil 20 ~ 30 minutes, about five minutes before the pot with salt to taste.