Ingredients: 20g of dried sea coconut, 300g of native chicken, 0g of medlar10g, 2g of ginger and 2g of onion.

1. Sea coconut is soaked in warm water, and Lycium barbarum is washed. Cut the chicken into small pieces, blanch, wash the blood and drain. Cut the onion into large pieces.

2. Put all the materials into the pot, inject clean water, add a few drops of Shaoxing wine, bring to a boil with high fire, and turn to low fire for 2 hours.

3. Take out the onion, season with salt and stew for half an hour. If you use a purple casserole, you need to cook it for 3 or 4 hours.

Second, almond pumpkin sea coconut soup

Ingredients: South Apricot 20g, Lily 50g, North Apricot 12, Pumpkin 700g, Sea Coconut 200g, Lean Meat 300g, four candied dates, a small piece of dried tangerine peel, eight cups of clear water and a proper amount of salt.

1. Peel and core pumpkin, then wash and cut into pieces; Wash lily, sea coconut, candied dates, south apricot and north apricot.

2. Soak the dried tangerine peel and scrape it off. Wash lean meat after flight.

3. Boil the water, add all the information, simmer for about 3 hours after boiling, and season with salt.