Yes.

The taste of sea coconut is very fragrant. It is very good for stewing soup. It moistens the lungs and clears away heat.

The steps for making soup are as follows: 1. Clean the squab, add cooking wine to the pot with cold water, blanch it for 8 minutes and take it out.

2. Clean the sea coconut, astragalus and dangshen and put them into the soup pot.

3. Add water, ginger slices and red dates, and simmer for 3.5 hours. I used a fully automatic soup pot, so you don’t need to watch the fire. Add the wolfberry 10 minutes before turning off the heat. After simmering, add an appropriate amount of salt. That’s it.