Folk crock pot soup

1. Tea Mushroom and Local Chicken Soup:

Ingredients: 75 grams of dried tea mushrooms, 1 local chicken, 15 grams of wolfberry, 10 grams of Angelica dahurica, 15 grams of Codonopsis pilosula, 3 onion knots, 9 grams of ginger slices, and Adenophora adenophora. 15 grams, 100 grams of rice wine, appropriate amount of salt, monosodium glutamate, machine essence and pepper.

Preparation: Soak the tea mushrooms in warm water and wash them. Kill and wash the native chickens. Chop them into pieces and blanch them in boiling water for 1-2 minutes. Take them out and put them in evenly. In three crock pots, add all the above ingredients evenly into the crock pots, add 80% of water, cover with tin foil, seal the lids, put them in a furnace or vat and simmer for 5-6 hours.

2. Huangli Pig's Knuckle Soup

Ingredients: 60 grams of soybeans, 600 grams of pig's feet, 2 grams of Angelica dahurica, 3 grams of Codonopsis pilosula, 5 grams of Sophora ginseng, 1 g of licorice, 1 green onion knot, 4 slices of ginger, 40 grams of rice wine, appropriate amounts of salt, monosodium glutamate, machine essence, and pepper.

Preparation: Soak the soybeans in warm water for 3-4 hours, wash the pig's feet, chop them into 2.5 cm square pieces, blanch them in boiling water for 3-4 minutes, and take them out. Put it into an earthen pot, add soybeans and the above ingredients, add 80% of water, seal it with tin foil, cover it, put it in a stove or vat and simmer for 5-6 hours.

3． Horse hooves and pig lung soup

Ingredients: 20 water chestnuts, 300 grams of pig lungs, 10 grams of ginger, 15 grams of green onions, 5 grams of refined salt, 2 grams of MSG, appropriate amount of soup. 2 grams of Angelica dahurica, 20 grams of rice wine, 3 grams of Adenophora adenophora, and 3 grams of Kaempferia spp.

Preparation: Wash the horseshoes and set aside. Put the throat of the pig lungs on the faucet and pour in water to expand the pig lungs and fill them with water. Squeeze the bleeding water with your hands and repeat this process many times until the pig lungs are filled with water. If it turns white, cut the pig lungs into pieces, boil them in boiling water for 5 minutes, take them out, put the lung pieces, water chestnuts and all the ingredients into a tile, pour them into a stove or vat and simmer for 2-3 hours.

4. Pork belly and old duck soup

Ingredients: 1 pork belly, 1 old duck, 10 grams of Angelica dahurica, 15 grams of Codonopsis pilosula, 15 grams of Sophora ginseng, 10 grams of kaempferol, 3 onion knots, 12 slices of ginger. , 100 grams of rice wine, appropriate amount of salt, monosodium glutamate, chicken essence and pepper.

Preparation: Pour the pork belly in boiling water, take out the pot, remove the layer of gastric acid on the surface, rinse it clean, kill the duck, remove the belly and rinse it, then chop the pork belly and duck into pieces, and use Boil the boiling water for 2-3 minutes, scoop it out, and put it evenly into three earthen jars. Put the above ingredients evenly into the earthen jars, add 80% of water, put it in the oven or simmer for 5-6 hours, that’s it.

5. Huaren and Tendon Soup

Ingredients: 50 grams of peanut kernels, 150 grams of pork tendons, 2 grams of Angelica dahurica, 1 g of licorice, 3 grams of Adenophora adenophora, 20 grams of refined salt, 20 grams of green onions, 5 grams of ginger, and pepper 1 gram, appropriate amount of chicken essence.

Preparation: Soak the peanut kernels for 2 hours to remove impurities and moldy particles. Peel and drain the water and set aside for later use. Tie the green onions into knots and break the ginger. Set aside for later use. Put the tendons into a basin. medium, add an appropriate amount of water, steam until soft, take out, soak in cold water and rinse for 2 hours, peel off the outer layer of fascia, wash and cut into long sections, add the cut tendons and peanuts, green onion, ginger, salt, cooking wine and the above Put the ingredients into a crock pot, add 80% of water, put it in the oven or vat and simmer for 4-5 hours. 6． White simmered beef soup

Ingredients: 500g beef, 15g green onions, 10g ginger slices, 5g refined salt, 4g MSG, 30g cooking wine, 1g Angelica dahurica, 2g kaempferia, 1 pepper gram.

Preparation: Wash the beef, cut it into small cubes, put it in an earthen pot, add an appropriate amount of water and put it on a high fire. After the soup boils and removes the foam, add the above ingredients and put it in the stove or vat. Simmer and bake for 2-3 hours.

7． Taro and fish belly soup:

Ingredients: 500 grams of taro, 200 grams of fish, 1 pork belly, 3 green onions, 12 ginger slices, appropriate amount of salt, MSG, chicken essence, pepper, licorice 5 grams, 10 grams of sophora ginseng, 10 grams of kaempferol, 10 grams of tangerine peel, and 100 grams of cooking wine.

Preparation: Peel the taro, wash and cut into pieces. Soak the fish in warm water for 30 minutes and cut into pieces. Pour the pork belly in boiling water to remove the layer of gastric acid on the surface, rinse and cut into pieces. Put the taro pieces, fish and tripe pieces into boiling water and cook for 2-3 minutes. Take them out and put them into 3 earthen pots. Add all the above ingredients, add water, and then seal them with tin foil. Cover and simmer in oven or crock for about 6 hours.

8． Simmered duck soup

Ingredients: 250 grams of clean duck meat, 1 pair of clean duck gizzards and duck liver, 50 grams of boiled lard, 10 grams of cooking wine, 2 grams of MSG, 5 grams of salt, and pepper powder 1 gram, 15 grams of green onion, 5 grams of ginger. Preparation: Wash and cut the duck meat into pieces, cut the duck gizzards open and remove the skin and debris, wash and cut into 4 pieces, cut the scallions into sections, smash the ginger with a knife and set aside, put the wok on high heat. Heat the lard on top and bottom, add duck pieces, gizzards, liver, green onions, and ginger pieces, stir-fry for 5 minutes. When the duck pieces turn golden, cook in cooking wine, add salt, MSG, and pepper and use your hands. Stir-fry for 5 minutes, scoop it into a clay pot, add 750 grams of water, seal it with tin foil, put it in the oven or a vat and simmer for 2-3 hours.

9. Wolfberry and Young Pigeon Soup

Ingredients: 2 young pigeons, 40 grams of wolfberry, 5 grams of Codonopsis pilosula, 5 grams of salt, 8 grams of sugar, 10 grams of cooking wine, 1 green onion knot, 2 slices of ginger, pepper 1g powder, 2g MSG.

Preparation: Slaughter the young pigeons and remove their feathers, disembowel them, wash them, and chop each into 4 pieces (feet, neck, head, waist). Then put them in a pot of boiling water, take them out and wash away the blood foam. Add wolfberry, Codonopsis root, salt, monosodium glutamate, sugar, cooking wine, and pepper, then seal with tin foil, cover, and simmer in the oven or vat for 2-3 hours. 10. Chestnut Pork Ribs Soup

Ingredients: 300g pork ribs, 200g chestnut, 4g refined salt, 2g MSG, 4g cooking wine, 1g Angelica dahurica, 1g Kaempferol, 1g pepper, scallion knots , ginger slice food

Preparation: Wash the ribs, blanch them in boiling water, take them out and set aside, peel the chestnuts and chop the ribs into small pieces, put the chestnuts into a crock pot, add the above ingredients, and then Add 80% water, seal it with tin foil, cover it, put it in the oven or a vat and simmer for 3-4 hours.