(1) materials: astragalus, ginseng 12 grams each, monkey head mushroom 100 grams, 6 jujubes, light hen 1, ginger 2 ~ 3 slices.
(2) Chinese herbs washed, slightly soaked; monkey head mushrooms to remove the tip of the wash, soak the mushroom after the rise of the residual water squeeze clean to remove the bitter taste, cut thick slices; light hen washed, remove the internal organs. Put together into a large stew pot, add cold water 1500 ml (about 6 bowls of water), water stew for 3 hours, seasoned with salt and oil can be. This amount can be used for 3~4 people.
2, fresh fish grass pig lung soup
(1) materials: fresh fish grass 100~150 grams, pig lung 1, ginger 3 slices.
(2) fresh fish grass (no available dried instead) washed; pig lung throat connected to the faucet filled with water, squeezed hard, repeated many times, and washed with raw powder, and then rinsed clean, and then cut into pieces. With ginger together into the tile pot, add 3000 ml of water (about 12 bowls of water), boil with the fire, change to the fire about 2.5 hours, seasoned with the right amount of salt and raw oil can be.
3, papaya grass carp tail soup
(1) materials: half-ripe papaya 1 (about 500 grams), grass carp tail 1 ~ 2, 100 grams of lean pork, ginger 3 slices.
(2) papaya washed, peeled, cut into pieces; grass carp tail in the oil wok slow-fire frying until both sides slightly yellow; pork lean meat washed, not cut. The above materials and ginger together into the tile pot, add water 3000 ml (about 12 bowls of water), martial arts boiled, changed to the fire pot 2.5 hours.
4, lotus gravy barley tripe soup
(1) materials: lotus, gravy 50 grams each, 25 grams of Job's tears, 6 red dates, 600 grams of tripe, ginger 3 slices.
(2) lotus seeds, Gorgon fruit, barley, red dates washed, and red dates to remove the core; tripe washed, slightly rolled for 5 minutes, fished out with a knife to scrape off the black coat, and then washed, sliced. With ginger together into the tile pot, add 3000 ml of water (about 12 bowls of water), martial arts boiled and then changed to the fire pot for 2 hours.
5, cinnamon lily stewed quail
(1) materials: 15 grams of cinnamon, 30 grams of lily, quail 2, ginger 2 ~ 3 slices.
(2) cinnamon, lily washed, slightly soaked; quail please sellers slaughtered, gutted, washed. Then placed in the stew pot with ginger, add cold boiled water 1250 ml (about 5 bowls of water), cover the lid of the cup, water stew for 3 hours.
6, Szechuan hot and sour soup
(1) materials: sea cucumber, chicken breast 150 grams each, mushrooms, cloud ear, bamboo shoots 100 grams each, 2 blocks of tofu, 2 eggs, chili sauce, ginger paste moderate.
(2) sea cucumber, mushrooms, cloud ear soaked in warm water, shredded; bamboo shoots cleaned, placed in a wok slightly rolled out of the shredded; chicken breast cleaned and shredded, wet horseshoe powder mix; tofu crushed; egg knocked open and beat well. Start a wok with oil, add ginger and moderate amount of wine, add 1750 ml of water (about 7 bowls of water), boil over high heat, then add sea cucumber, chicken, cloud ear, mushrooms, bamboo shoots and tofu, until cooked. Season with chili sauce, appropriate amount of zhejiang vinegar, pepper and egg, and finally add appropriate amount of sesame oil, salt can be.