Ingredients: 100g bullwhip, 500g soft-shell turtle, 500g native chicken, 30g maca, 10g cordyceps flower, 10g jujube, 5g wolfberry, 20g mushroom, 10g fungus , 5 grams of ginger slices, 5 grams of green onions.

1. Wash all ingredients, cut into pieces and set aside.

2. Put all the ingredients into the steam pot and prepare for cooking. If you like to drink soup, you can add a small bowl of purified water to the steam pot before steaming to increase the amount of soup without affecting the taste of the soup.

3. Fill the bottom pot with about three-quarters of the water, and then put the steam pot on top of the bottom pot. First bring the water in the bottom pot to a boil over high heat, then turn to medium-low heat and steam slowly for about 3 hours. Check the water level in the bottom pot halfway to prevent it from boiling dry.

4. Ten minutes before the end of cooking, sprinkle some salt into the steam pot, then remove the green onions and ginger slices and discard them.

5. Serve out and it’s done.