Ingredients:

1 water-coated ginseng, 30g rhubarb rice, 50g old pumpkin, 100g top soup, 500g stock, 10g cornstarch, 1 sweet bean pieces.

Seasoning:

8g salt, 5g Guyuelongshan Huadiao wine, 5g Donggu Yipinxian, 3g light soy sauce, 8g chicken powder, 5g sugar, pepper oil 3 grams.

Method:

1. Open the ginseng, remove the sand spit, wash it, add 400 grams of broth, add 200 grams of water, add seasonings: 5 grams of salt, 5 grams of Donggu Yipinxian grams, 3 grams of light soy sauce, 5 grams of chicken powder, 3 grams of sugar, 3 grams of pepper oil, and 3 grams of Guyue Longshan Diao wine. Bring to a boil over low heat and cook for 3 minutes.

2. Peel the old pumpkin and steam it for 30 minutes to make pumpkin puree. Boil the sweet beans and put them into cold water.

Take a shower and set aside.

3. Wash the large yellow rice, add 500 grams of water, simmer for 8 minutes, rinse with cold water, drain the water, put it into a hand pot, add 50 grams of soup, 100 grams of stock, 50 grams of water, Simmer the pumpkin puree over low heat for 3 minutes, add all the remaining seasonings and bring to a boil, add the cornstarch to thicken the soup and pour it into the soup cup.

4. Put the heated and flavored Liao Ginseng into the golden millet and garnish with sweet beans.

Features:

Golden color, soft and waxy ginseng.