How to make Huanglian Ejiao soup? The book says: Coptidis Rhizoma, Scutellariae Radix, Radix Paeoniae Alba, Colla Corii Asini, Black-bone Chicken. Take five flavors, take six liters of water, boil three flavors first, take two liters, dissolve all the glue, let it cool slightly, take black-bone chicken, stir and cool it, seven times a day.

The following small series introduces an easy-to-understand method for everyone:

Decoct Coptidis Rhizoma, Scutellariae Radix and Radix Paeoniae Alba in water twice, add Colla Corii Asini (mashed Colla Corii Asini, put it in a large porcelain bowl, add about four teaspoons of water, add a little yellow wine (red wine and aged osmanthus wine are better), cover the lid, steam it in the pot until Colla Corii Asini is completely melted, and add a little brown sugar), and add raw black-bone chicken (egg yolk) into the medicinal juice for two times.

3 grams of coptis root, 9 grams of donkey-hide gelatin, 9 grams of scutellaria root, 2 grams of black-bone chicken and 9 grams of white peony root. According to this ratio, it is better to add water just to drown the medicine, and fry it in a small fire to about half. .