The first stew is Dendrobium officinale, American ginseng and tortoise stewed in a pot. It involves preparing Dendrobium officinale, American ginseng, tortoise, backbone, pork, chicken feet, ginger, red dates, wolfberry, and seasoning. To prepare the ingredients, you must first chop the backbone and pork, kill and wash the tortoise, then use a clay pot to boil water, add the backbone, pork, and tortoise, roll to remove the blood stains on the surface, pour out and wash, and then Put it in the pot for two hours, add seasonings and it's ready to eat.

The second one is bitter melon, soybean, dendrobium and pork ribs soup. It requires preparing iron maple bucket, fresh bitter melon, washed and soaked soybeans, pork ribs, peeled ginger slices, salt, etc. First, put all the Wash the ingredients, core and cut the bitter gourd into pieces. Put the ribs into a pot and add an appropriate amount of cold water. After boiling, wash them. Drain the water and put them in a clay pot. Add the iron maple bucket ginger. Boil the water to skim off the foam and cook again. After half an hour, add bitter melon and soybeans, continue to cook for another hour, and eat.

The third method is to stew black-bone chicken with dendrobium and Tianqi. It requires preparing black-bone chicken, lean meat, Tianqi, Dendrobium officinale, wolfberry, old ginger, green onion, etc. First, wash all the ingredients, and then use the pot. After the water boils, add the black-bone chicken, roll the lean meat to remove the blood stains on the surface, pour out the water and wash it, then put all the ingredients together into the stew pot, add water and seasonings, stew until cooked and eat.

The fourth method is dendrobium stewed in gravy, which involves preparing lean pork, ginger, Ophiopogon japonicus, Dendrobium officinale, etc. First, soak the dendrobium in warm water until soft, cut it into small sections with scissors, and then cut the lean pork into Wash and chop the meat, boil the water and pour it into a stew pot. Add the minced meat and soak for thirty minutes. Then add dendrobium, Ophiopogon japonicus and ginger slices, stew for one and a half hours, add salt to taste and drink.