2. Soak the bullwhip in warm water repeatedly, take it out after swelling, remove the epidermis, cut it along the length, clean it, blanch it in a boiling water pot, take it out and cool it, tear off the floating skin, scrape off the impurities, blanch it twice, and replace it with 6 cm long strips. Niubaiye is easy to clean and drain. Change the cow's throat into strips and wash it. Remove the pedicels and impurities of Pleurotus ostreatus and Flammulina velutipes and wash them. Wash and take care of cabbage heart and scallion. Slice carrots vertically. Put the above materials on a plate and put them around the hot pot.
3. Put the wok on fire, heat the lard, add pepper, add chicken pieces, ginger slices, peppers and garlic, stir fry a few times, boil the cooking wine, add salt and stir fry evenly, add 3000g water to boil, add chicken oil and spiced spices to boil, remove the foam, turn down the fire and cook until the chicken is crisp, then take it out, and then add Lycium barbarum and bullwhip.