Step 1: Wash Coix seed, soak it for 20 minutes in advance, because it is difficult to cook, so soak it. Soak the tangerine peel, wash it for later use, wash the duck meat, cut it into pieces and put it on a plate for later use, wash the wax gourd, and cut the skin into thick pieces for later use.
Step 2: Add a proper amount of water to the pot, pour the duck meat into the blanching water, and remove the floating foam on the cleaned surface.
Step 3: Prepare a casserole. When all ingredients except wax gourd are poured in, add enough water at one time, and boil over high heat for 60 minutes.
Step 4: After cooking for 60 minutes, uncover and pour in the previously cut wax gourd pieces, and then cook for 15 minutes. After cooking, add salt to taste and serve.
Ingredients: 5 dried figs, 300 grams of lean meat, 20 grams of dried lily, 2 grams of medlar, proper amount of salt and 2 bowls of clear water.
Step 1: Cut the lean meat into small pieces, put it in a pot with cold water, blanch it 1 min, and remove the floating foam on the cleaned surface.
Step 2: Clean dried lily, fig and medlar, and soak them in clear water 15 minutes.
Step 3: put all the ingredients into an electric stewing pot, add 2 bowls of clear water, cover and stew for 1 hour.
Ingredients: Adenophora adenophora10g, Polygonatum odoratum10g, lotus seed10g, longan meat10g, Lycium barbarum 3g, lean meat 400g, and appropriate amount of salt.
Step 1: Cut the lean meat into small pieces, put it in a pot with cold water, blanch it 1 min, and remove the floating foam on the cleaned surface.
Step 2: clean Adenophora adenophora, Polygonatum odoratum, lotus seeds, longan pulp and Lycium barbarum, and soak in clean water 15 minutes.
Step 3: put all the ingredients into an electric stewing pot, add 4 bowls of clear water, cover and stew for 1 hour.
Ingredients: 300g lean meat, Sydney 1 piece, 30g sea coconut and 5 figs.
The first step: clean the pork, then cut it into small pieces and put it on a plate. Wash all the sea coconut, figs and apricot with clear water for later use. Wash the Sydney, remove the core and leave the skin, and cut it into large pieces (not too many figs,
Step 2: put all the ingredients into the stew pot, add 2 and a half bowls of boiling water, and cook in an electric stew pot 1 hour-2 hours (depending on the quantity).
Step 3: 1 hour later, when you stew the soup, sprinkle some salt to taste and enjoy it. A little salt is enough, so don't start too hard.
Ingredients: 300g bone, Adenophora adenophora10g, Polygonatum odoratum10g, 5g snow pear dry, and salt.
Step 1: Clean Radix Adenophorae, Rhizoma Polygonati Odorati and snow pear dry with water.
Step 2: put the bones in a pot with cold water, blanch them 1 min, and pick up the floating foam on the cleaned surface.
Step 3: put all the ingredients in a stew pot, add 3 bowls of water, and cook in an electric stew pot for 1.5 hours. Add a proper amount of salt to taste before drinking.
Ingredients: pigeon 1 bird, lean meat100g, 70g mung bean, 5g dried tangerine peel, 2 slices of ginger, and appropriate amount of salt.
Step 1: soak mung beans for 30 minutes in advance, soak dried tangerine peel for 10 minute, and clean the dust and impurities on the surface of dried tangerine peel.
Step 2: Wash the pigeons, chop them into 4 pieces, put them in a pot with cold water, and scoop up the floating foam on the washed surface, so that the stewed soup is sweeter and has no fishy smell.
Step 3: put all the ingredients into the casserole, add enough water at one time, boil over high heat and turn to low heat for 40 minutes, and add appropriate amount of salt to taste before drinking.