Ingredients for papaya and ginseng: 10 water-fat ginseng (about 600 grams) Ingredients: 5 small papayas (about 1,000 grams) Seasoning: 6 grams of refined salt, 5 grams of chicken essence, cooked 50 grams of chicken fat, 6 grams of whole ginger, 6 grams of green onions (beaten), 6 grams of pepper, 15 grams of cooking wine, 20 grams of chopped green onions, 20 grams of wet starch, 50 grams of mature lard, 750 grams of fresh soup

Preparation steps 1. Put lard in the pot. When it is 40% hot, add whole ginger and green onion and stir-fry until the flavor is released. Add fresh soup, ginseng, refined salt (3g), cooking wine, and chicken essence (3g). ), minced pepper, simmer over low heat to add flavor, take out, remove ginger and green onion. Wash the papaya, cut it into two halves into 10 pieces, scoop out the pulp one by one, put it in a blender to puree, filter the juice, and cut the papaya into an oval shape. Put the ginseng into the papaya one by one, steam the papaya in a cage, take it out, and put it into a long glass bowl one by one. 2. Put the papaya juice in the pot, add the remaining refined salt and chicken essence and bring to a boil. Add the wet starch to form a thin sauce. Pour it over the ginseng. Then put the melted chicken oil in the pot and heat it until it is 60% hot. , take the pot and pour it all over the ginseng, sprinkle with chopped green onions and serve.

The key to production is that the ginseng must be thoroughly fermented, washed away from the sediment, and simmered to absorb the flavor. Choose a papaya that is not too big and steam until soft. It is not advisable to add too much refined salt to the melon juice, so as to highlight the original flavor.

------------------------------------------------ -------------------------------------

1. Choose the ingredients and container. Don’t think that any ingredients can be stewed together randomly. If there are medicinal ingredients added, it is best to check the pharmacological effects and the balance between yin and yang in advance, otherwise it will really become a pot of poisonous soup, and large-volume ingredients need to be put into the pot whole. , you must calculate the ratio of container to water. 2. Handle various ingredients. Dried food should be shipped in advance, and meaty ingredients such as fresh meat need to be boiled in boiling water beforehand. When starting to make soup, they should be cooked until the blood is no longer visible. 3. Figure out the order. Boil the water first and then start adding the ingredients. Generally, there is no need to prioritize. Ingredients such as ginger slices and soju to remove the fishy smell are also added at this time. If there is a big difference in the softness and hardness of the ingredients, you can order them accordingly. For example, winter melon, carrots, tofu, etc. can be added after the flavor of the broth is developed. 4. Control the heat. You need to control the heat yourself. After adding the ingredients, you need to turn down the heat as soon as the water boils. A large boil will destroy the nutrition of the ingredients, and a lot of soup will be wasted with water vapor. 5. If you need to add some onions, salt and other seasonings to the soup, it is best to add them a few minutes before turning off the heat, especially since most people add salt when making soup. Adding it too early will destroy the meat quality and make the soup darker.