First, radish soup
Ingredients: pork tripe 1, chicken 200g, carrot 350g, pickles 100g, carrot 50g, radish leaves, shredded onion, shredded ginger, pepper, salt and pickled fish hot pot.
Practice: Wash the pork belly with salt water, remove the mucus, then clean it, cut it into small pieces, blanch it in a boiling water pot and pick it up.
Dice carrot and chicken breast, chop radish leaves and blanch with boiling water; Wash and dry pickles and cut them into strips.
Pour pork tripe, chicken breast, Jiang Mo, scallion, pepper and pickled fish hot pot into a pot, and cook for 30 minutes with warm fire, then add kimchi and salt, and cook for 15 minutes with low fire, and finally add sliced radish leaves.
Kaiwei Xiaoshi decoction
Second, strengthen the spleen and yangwei decoction
Raw materials: corn, carrot (2-3 portions), fresh yam 150-200g (dried yam 20-30g), lean pork 100g, pork 1 ginger slices.
Practice: corn and carrots are peeled, undressed, washed and cut into small pieces; Peel and cut yam into small pieces and soak in cold water to prevent blackening; Remove the milk fat from the pig, cut it into small pieces, squeeze it into bleeding water in cold water, and repeat it several times until there is no blood. Then boiling the foam plastic with water, taking out the hot pot and decocting the water with low fire for later use; Boil the lean meat slices in water, and take out the foamed plastic for later use; Boil a proper amount of cold water and ginger slices in a casserole, put the above raw materials except yam in the casserole, boil for 1 hour, and then put yam in a pot for 30 minutes. Season with salt when drinking.
Kaiwei Xiaoshi decoction
Third, maltose yam tripe soup.
Raw materials: raw malt100g, yam, codonopsis pilosula and Poria cocos 50g each, anise and Poria cocos 6g each, hairy tripe 50g, 4 Chinese dates and 2-3 slices of ginger.
Practice: Wash maltose, yam, codonopsis pilosula, Poria, star anise and jujube. , and slightly soaked; Soak beef omasum, clean it, cut it into small pieces, then put it in a crock with ginger slices, add 3000ml cold water (about 12 bowl of water flow), cook it with slow fire for 3 hours, and add appropriate amount of edible salt and a small amount of peanut oil. This amount can be used for 3-4 days.