Chop the ribs into small pieces, wash them, blanch them in a pot, and then drain them in cold water.

Sliced ginger.

Add ribs, ginger and water to the casserole.

Rinse Cordyceps with cold water and put it in a pot. I put a little less, but I could have put more.

Cover and stew for two hours. Season with salt.

Braised chicken soup with cordyceps sinensis;

1. Wash and chop the fresh chicken. Peel and slice ginger.

2. Put Cordyceps sinensis, chicken nuggets and ginger nuggets into a teapot, add boiling water, simmer for 2.5 hours, and season with salt.

3. If there is no purple casserole, take a saucepan, add ingredients, add boiling water, and simmer in a large pot for 2 and a half hours.

Nutrition:

1. Cordyceps sinensis in Naqu and Yushu, Tibet are bright yellow in appearance. The surface color of Cordyceps sinensis in Naqu, Tibet is Huang Chengcheng, while Cordyceps sinensis in Yushu is relatively yellowish brown. Cordyceps sinensis from other producing areas is white or red and gray. In addition, the eye color of Cordyceps sinensis produced in Yushu and Guoluo of Qinghai is yellow, and the eye color of Cordyceps sinensis produced in Naqu of Tibet is brown. Cordyceps sinensis produced at low altitude, such as Sichuan grass and grass produced in other areas, are mostly red.

2. Cordyceps sinensis of the same size should be relatively light, and Cordyceps sinensis of Yushu is relatively full. Therefore, the same specification of Yushu Cordyceps sinensis looks more compact, and the Cordyceps sinensis in that song will look smaller.

3. The smell of Cordyceps sinensis in Yushu, Qinghai has a thick mushroom-like smell, and the whole body looks bright and oily, while the smell of Cordyceps sinensis in other places is extremely weak.