1. There is a thick layer of white pulp inside the durian shell, which can be used to make soup or water. It is fragrant and has the effect of reducing fire. Cut it off with a knife.

2. Cutting the white pulp from the durian shell into small pieces and taking out the durian kernel also has certain medicinal value. Folk people use the durian kernel to make soup. Compared with durian pulp, the kernel of durian is milder, and sun-dried soup has the functions of tonifying kidney and strengthening spleen.

3. Soak jujube and walnut meat in clear water for 1 minutes, especially walnut meat, to remove astringency.

4. Cut the chicken into pieces, blanch it until it is half-cooked or fully cooked, and clean it for later use.

5. Put all the ingredients except Lycium barbarum into a saucepan, and add ginger and cooking wine.

6. Pour clean water and stew for 3.5-4 hours.

7. Add Lycium barbarum 1 minutes before cooking and season with salt.

8. I began to enjoy it. First, I removed the durian kernel. The pulp in durian shell tastes like taro, which contains high starch and fiber. It can be eaten, but there will be dregs. After a long time of stewing, the soup will become very thick, even sticky, but there is no smell of durian, so friends who don't like durian can rest assured to eat it. The walnuts are soft, the chicken is delicious, and the soup is delicious.