It doesn’t matter

Postpartum nourishing chicken soup

Ingredients

2 pipa legs, 6 dried shiitake mushrooms, 3g wolfberry, green onion , 5g each of minced ginger, 1 teaspoon of salt (5g)

Method

1. Put the dried mushrooms and wolfberry into a small bowl respectively, soak them in warm water, wash and drain Dry and set aside.

2. Wash the pipa legs, put them into a pot, add 1000ml cold water, bring to a boil over medium heat, carefully skim off the foam, add soaked mushrooms, green onions, and minced ginger, turn to low heat and simmer Cook for 30 minutes.

3. Put the wolfberry into the pot, continue to heat for 10 minutes, add salt, remove from the heat and let cool.

4. After the chicken soup is completely cool, use a spoon to carefully remove all the floating oil on the chicken soup, leaving only the clear soup. After reheating, it can be eaten hot.