Lycium barbarum bullwhip soup:

Ingredients: clear water bullwhip, chicken oil, ginger and pepper cooking wine, Lycium barbarum salt monosodium glutamate

Practice:

clear water, bullwhip, chicken oil, ginger, pepper, cooking wine, Lycium barbarum, salt and monosodium glutamate

Take about 1kg of bullwhip, remove the epidermis, insert it into the hole with a sharp knife, cut it open and wash it in boiling water. The casserole is filled with 1kg of clear water, and the bullwhip, chicken oil and chicken are placed on a high fire for boiling, and all the floating foam is skimmed. Add the beaten ginger, pepper and cooking wine, and move to a low fire for stewing until it is 8% mature. Take out the bullwhip and cut it into strips. Filter the original soup with gauze to remove impurities, then pour it into the pot, add Lycium barbarum and the cut bullwhip strips, and continue to stew until it is rotten. When serving, add a proper amount of salt and monosodium glutamate to the soup bowl.