Food: Morinda officinalis, Codonopsis pilosula, Chinese yam, an old hen, raw pork, ginger slices and a small amount of edible salt.

Exercise:

1. Wash Radix Morindae Officinalis, Radix Codonopsis and Rhizoma Dioscoreae with cold water, then pick them up, pour them into a basin, soak them for 5 minutes, and fish them up and down for later use.

2. Clean up the prepared old hen, remove the internal organs and stomach for later use.

3. Wash raw pork and cut it into small pieces for later use.

4. Cut the ginger slices into blocks for later use.

5. Put the prepared Morinda officinalis, Codonopsis pilosula, Chinese yam, old hen, raw pork and ginger slices into a stone pot, and pour a proper amount of cold water. After the fire boils, simmer for 3 hours and add a small amount of edible salt.

Second, Chili pork tripe soup

Food: 50 pieces of black pepper, pork tripe 1 piece, appropriate amount of edible salt, a small amount of yellow wine, a small amount of chicken essence and a small amount of vinegar.

Exercise:

1. First clean the prepared pork belly with cold water, then take it out, add a small amount of edible salt and vinegar, rinse it with hot water again, and take it out and slice it.

2. Put the cut pork belly and black pepper into the pot, and pour in the right amount of cold water. When the fire boils, turn to slow fire and cook for 2 hours. Add proper amount of edible salt, rice wine and chicken essence.

3. Stewed soup of Radix Pseudostellariae and red dates

Food: Pseudostellaria heterophylla, 3 dates, lean pork, ginger, edible salt.

Exercise:

1. Pseudostellaria heterophylla is soaked in cold water for ten minutes, then cleaned and taken out for later use.

2. Peel the jujube and set aside.

3. Wash the prepared lean meat with cold water and cut it into small pieces for later use.

4. Slice the ginger for later use.

5. Put lean pork, Radix Pseudostellariae and Fructus Jujubae together in a stone pot, and introduce appropriate amount of cold water. After the fire boils, turn to slow fire and cook for 90 minutes, then add appropriate amount of edible salt.