1. Undersea coconut chicken in pot with wolfberry in summer.

2. Ingredients: 20 grams of dried coconut flakes, about 300 grams of half a native chicken, 10 grams of wolfberry, 2 slices of ginger, and 2 green onions.

3. Soak the sea coconut in warm water and wash the wolfberry. Cut the chicken into small pieces, blanch it in water, wash away the blood and drain the water. Cut green onions into large sections.

4. Put all the materials into the clay pot, pour in water, add a few drops of Shaoxing wine, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.

5. Remove the green onions, season with salt, and continue to simmer for half an hour. If you use a purple clay pot, you need to cook it on high heat for 3 or 4 hours.