2 yellow ox whips (about1000g), each of aconite, yam, codonopsis pilosula and medlar15g, each of litchi, longan and jujube10g, and appropriate amounts of lard, cooking wine, salt, rock sugar, chicken soup, pepper, vinegar, onion and ginger. Shelling litchi and longan to get meat, steaming jujube, peeling, mashing onion and ginger. Wash the bullwhip with warm water, put it in the pot for 2 hours, take it out and cut it open, scrape off the white membrane and impurities in the urethra, cut it into 20 sections with a length of 5 cm, then cut it into strips with a width of 2.5 cm, rub it with salt and vinegar, wash it with clear water, and then put it in a cold water pot to boil. Take out the bullwhip, wash it with clear water to remove fishy smell, put it in a glazed bowl, add cooking wine, onion, ginger, chicken soup, salt and crystal sugar, steam it in a cage until it is 80% rotten, take it out, take out the onion and ginger, put it into prepared slices and other Chinese herbal medicines, add big oil, steam it in a cage until it is crispy, and add a little pepper to eat.