Ingredients: 600g pork tripe, whole chicken 1 chicken, Astragalus membranaceus10g, Codonopsis pilosula10g, ginger10g, white pepper10g, red dates10g, and medlar/0g.

Put the pork belly into a bowl, pour in 20g of salt and 20g of raw flour, and knead repeatedly.

Wash pork belly with clear water.

Put the whole chicken in the pig's stomach and seal it with a bamboo stick.

Put ginger slices in a pot, boil water and add pork belly.

Pour 5g cooking wine halfway.

Make a few small holes to prevent them from bursting.

After boiling for half an hour, put the ginger slices into the pot.

Add onion and pork tripe, cooking wine 10g, astragalus root 5g, codonopsis pilosula 5g and white pepper 10g.

Stew for 2 hours and take out.

2. Exercise 2:

Ingredients: hen1000g, mushroom15g, salt 6g, monosodium glutamate 3g, ginger (slice) 2g, cooking wine 20g and water 50g.

Slaughter the chicken, cut it open from the back, take out the internal organs, wash it, and blanch it in a boiling water pot.

Chicken belly up, head plate to the side, feet chop off claw tips, bend inward, put into a stew pot, put mushrooms on the back, add refined salt, monosodium glutamate, 500g of water and a little Shaoxing wine, seal the stew pot with cotton paper or kraft paper, put it into a steamer for 20 minutes, then steam for 2 hours on medium fire, take it out and move it into a soup bowl.

3. Exercise 3:

Ingredients: old hen 1 one, codonopsis pilosula 3, dried yam 3, medlar 1, red dates 6, salt 1 tablespoon, pepper 5g, ginger 15g and toothpicks 3.

Now slaughter an old hen, take out the internal organs and chicken buttocks from the opening at the tail end, and wash the blood for later use.

Chop off the chicken feet, change the knife of Codonopsis pilosula, slice the ginger and wash the dried yam together for later use.

Wash medlar and red dates.

Divide the auxiliary materials except Lycium barbarum into two parts, one is stuffed into the chicken's stomach with chicken feet, and the other is placed outside.

Fix the chicken head with a toothpick, add enough water, pour in the other half of the auxiliary materials, and simmer on low heat (I use an electric pressure cooker, press the button of bean gluten, and if it is a casserole, it will be simmered for four hours).

When the time is up, the pressure reducing valve falls, sprinkle with medlar, salt and pepper, and a pot of golden and clear chicken soup can be served.