Step 1: Wash the coix seed and soak it for 20 minutes in advance, because it is difficult to cook, so soak it. Soak dried tangerine peel, wash it for later use, wash duck meat, cut it into pieces and put it on a plate for later use, wash wax gourd, and cut the skin into thick slices for later use.
Step 2: Add a proper amount of water to the pot, pour the duck meat into the blanching water, and remove the floating foam on the clean surface.
Step 3: Prepare the casserole. When all ingredients except wax gourd are poured in, add enough water at one time and cook for 60 minutes on high fire.
Step 4: After boiling for 60 minutes, remove the lid and pour in the previously cut wax gourd slices, then cook for 15 minutes. After cooking, season with salt and serve.
Ingredients: 5 dried figs, 300g lean meat, 20g dried lily, 2g Lycium barbarum, proper amount of salt, and 2 bowls of clear water.
Step 1: Cut the lean meat into small pieces, put it in a pot with cold water, blanch it 1 min, and remove the floating foam on the cleaned surface.
Step 2: Wash the dried lily, fig and medlar and soak them in clear water for 15 minutes.
Step 3: put all the ingredients into an electric cooker, add 2 bowls of clear water, and cover with stew 1 hour.
Materials: Adenophora adenophora 10g, Polygonatum odoratum 10g, lotus seed 10g, longan pulp 10g, Lycium barbarum 3g, 400g lean meat and proper amount of salt.
Step 1: Cut the lean meat into small pieces, put it in a pot with cold water, blanch it 1 min, and remove the floating foam on the cleaned surface.
Step 2: Wash Radix Adenophorae, Rhizoma Polygonati Odorati, Lotus Seeds, Longan Meat and Fructus Lycii, and soak them in clear water for 15 minutes.
Step 3: put all the ingredients into an electric cooker, add 4 bowls of clear water, and cover with stew 1 hour.
Ingredients: 300 grams of lean meat, Sydney 1 piece, 30 grams of sea coconut and 5 figs.
Step 1: Clean the pork, then cut it into small pieces and put it on a plate. Wash all sea coconuts, figs and apricots with clear water for later use. Wash Sydney, remove the core and leave the skin, and cut into large pieces (not too many figs,
Step 2: Put all the ingredients in a saucepan, add 2 bowls of half-boiled water and stew in an electric saucepan for 1-2 hours (depending on the quantity).
Step 3: 1 hour later, sprinkle a little salt when drinking and you can drink soup. A little salt is enough. Don't push too hard at first.
Ingredients: 300g bone, Adenophora adenophora10g, Polygonatum odoratum10g, 5g snow pear dry, salt.
Step 1: Wash Radix Adenophorae, Rhizoma Polygonati Odorati and Sydney and dry them with water.
Step 2: put the bone in the pot and blanch it in cold water 1 min to remove the floating foam on the cleaned surface.
Step 3: put all the ingredients in a stew pot, add 3 bowls of water, cook in an electric stew pot for 1.5 hours, and add appropriate amount of salt to taste before drinking.
Ingredients: pigeon 1 bird, lean meat 100g, mung bean 70g, dried tangerine peel 5g, ginger 2 slices, and appropriate amount of salt.
Step 1: soak mung beans for 30 minutes in advance, soak dried tangerine peel 10 minute, and clean the dust and impurities on the surface of dried tangerine peel.
Step 2: Wash the pigeons, chop them into 4 pieces, put them in a pot with cold water, and pick up the floating foam on the washed surface, so that the stewed soup is sweeter and has no fishy smell.
Step 3: Put all the ingredients into the casserole, add enough water at one time, turn to low heat for 40 minutes after the fire boils, and add appropriate amount of salt to taste before drinking.