Ingredients: two cow eggs, one bullwhip and chicken kidney.

1, first cut off the bullwhip through the membrane, then slice the ginger, put the bullwhip, cow eggs and chicken kidney together in the pot for blanching, then add the ginger slices and cooking wine to remove the fishy smell, first take out the chicken kidney, then put the bullwhip and Niu Bao in the pot and burn for fifteen minutes.

2. Take out the cow's eggs and bullwhip, put flower knives on both sides of the bullwhip, cut into sections when cutting to the fourth knife, then cut everything in two from the middle, and then put a flower knife on the inside. There is a urethral opening in the bullwhip, and everything is two. Pick off this film with a toothpick.

3. Re-treat the cow eggs. Everything is to peel off the outer layer of skin, also put a flower knife on him, cut off the place where urine is filtered, and cut off the outer layer of skin of the cow eggs.

4. Pour rapeseed oil into the pot, first add ginger slices and saute until fragrant, then add cow eggs and bullwhip, which will remove the fishy smell. After saute, pour in a little cooking wine, and then put the bullwhip and cow eggs into a boiling casserole. Boil it with boiling water and cook it well, so that the boiled soup is whiter.

5. Then cover the pot and bring it to a boil. Simmer for 40 minutes on low and medium heat. Then add the chicken kidney, cover the pot, and continue to cook for another 10 minutes. Sprinkle a little white pepper before taking out the pot, and then add some medlar. Serve.