Finger peach: 50g plum bean: 80g codonopsis pilosula:15g

Chenpi: 1/3 chicken feet: 4 pairs of pig bones: 200g

Jujube: 2 slices of ginger: 3 slices

Production steps

1. Wash the five-finger peach and remove impurities; Wash codonopsis pilosula; Soak plum beans and wash them.

2. Soak the dried tangerine peel and scrape the pulp; Flattening candied dates to remove stones; Wash pig bones, chop them into large pieces, blanch them with boiling water, and take them out for later use.

3. Boil about 8~ 10 bowls of clear water in a casserole, put all the above materials into the casserole, boil over high fire for about two hours, and add salt to taste when drinking.

knack for cooking

1, buy five-finger peaches, first, look at the color, generally light yellow is better; The second is to pick the texture, but the active ingredients of coarse black are less, and the fine roots are better; The third is the smell, there is no sulfur smell, and a good five-finger peach has a faint coconut fragrance.

2. All beans in the soup must use dried tangerine peel. This is because dried tangerine peel has the function of relieving boredom with alcohol. In addition to this function, adding dried tangerine peel to this soup also has the function of eliminating dampness and stagnation. At the same time, Chinese medicine also believes that moisture affects transportation, that is, it affects the function of digestion and absorption, so it is very effective to add dried tangerine peel to soup in humid spring.

3, the soup of beans only needs to be stewed for half an hour, turn off the fire and let it stew for more than an hour, and then fire for more than half an hour, the beans will be completely soft and cooked, and the taste is particularly rich.

It is best to buy fresh chicken feet.