Taste: original craft: medlar, cordyceps and beaver snake stew. Ingredients: 25 grams of Lycium barbarum, 25 grams of longan, 25 grams of Cordyceps sinensis, 25 grams of dried jujube, 250 grams of snake meat and 380 grams of civet cats.
Seasoning: ginger 15g, cooking wine 10g, salt 5g and monosodium glutamate 2g to teach you how to make soup. How to make a delicious soup? 1. Wash the fresh snake meat and civet meat with clear water for three or four times, then shred the snake meat with a knife, and cut the civet meat into small pieces for later use.
2. Take Lycium barbarum, longan pulp and Cordyceps sinensis, blanch them with warm water respectively, and then wash them with clear water.
3. Wash ginger and red dates with clear water, scrape off the skin of ginger, cut into 6 pieces with a knife, and remove the core of red dates for later use.
4. Put a proper amount of water into the scrubbed casserole, bring it to a boil, put all the materials into the pot, add a little cooking wine, and continue to cook with slow fire for 6 hours.
You can add refined salt and monosodium glutamate to taste according to your own taste before eating. Tips-Health Tips:
Strengthening the spleen and kidney, nourishing blood and calming the nerves, nourishing and strengthening.
Pie-food phase grams:
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.