Qizao Monopterus albus decoction

Ingredients: Codonopsis pilosula and Astragalus membranaceus each15g, red dates and Lycium barbarum each 40g, Monopterus albus 300g, chicken150g and dried tangerine peel 2g.

Seasoning: ginger slices and salt.

Exercise:

1, Monopterus albus is cleaned and cut into small pieces; Wash lean meat and cut into pieces.

2. Blanch the eel and chicken pieces in boiling water respectively and take them out.

3. Wash and remove the red dates; Wash medlar, astragalus, codonopsis pilosula and dried tangerine peel.

4. Pour a proper amount of water into the soup pot, add eel segments, chicken nuggets, red dates, astragalus, codonopsis pilosula, medlar, dried tangerine peel and ginger slices, cook for 2 hours on low heat, and add a proper amount of salt to taste.