Preparation of ingredients: half a chicken, lotus root (powdered lotus root), a dried cuttlefish, red lotus seeds, a date, a piece of peel, ginger, a little salt.

Detailed practice:

1, chicken clean plate to be used (chicken soup afraid of greasy, it is recommended to remove the chicken skin), Chen Pi soak soft scrape off the white membrane and wash to be used, ginger washed and sliced to be used, dried cuttlefish in water to soak soft and wash to be used.

2, lotus root peeled and washed rolling knife cut blocks to be used. (Soup is recommended to choose powdered lotus root, so that the boil out of the lotus root powder glutinous flavor is very fragrant).

3, cuttlefish soaked soft and cleaned slices to be used. Add the right amount of water in the pot, the chicken cold water pot blanching, pick up and rinse well drained water to be used.

4, prepare a soup casserole, add blanched chicken, dried cuttlefish, lotus root, red lotus, peel, ginger and jujube together into the casserole. Add the right amount of water.

5, cover the lid, high heat boil to low heat cook for 90 minutes, and finally under a little salt, mix well, can be. Out of the pot on the plate can be served to enjoy, so a home version of: dried cuttlefish lotus root chicken soup is done.