"Bullwhip Soup" is a famous dish of Hunan cuisine and also a medicinal dish. Drinking bull whip soup has the effect of nourishing the kidneys and strengthening yang, replenishing the essence and replenishing the marrow. It has a very good auxiliary nourishing effect on male impotence and premature ejaculation, and women's leakage of semen. Bull whip can be boiled mainly with wolfberry, Codonopsis pilosula, yam, and cooked Fu slices. The soup has a strong fragrance and has the warmth and tonic properties of medicine and the freshness of vegetables. Here are some main ways to make beef whip soup: 1: Bull whip soup: Ingredients: 1-2 beef whips. Seasoning: 75 grams of cooked oil, 25 grams of pepper oil, 15 grams of soy sauce, 5 grams each of MSG and sugar, 6 grams of salt, 15 grams of cooking wine, 40 grams of wet starch, a little each of peppercorns and sugar, 100 grams of green onions, 20 grams of garlic cloves , 50 grams of ginger cubes, 500 grams of chicken soup. Method: (1) Wash the bullwhip first, cut the outer skin and scald it with boiling water, remove it, tear off the outer skin, wash it and put it into the pot. Put 2.5 kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, and Sichuan peppercorns, and cook until the beef whip is tender. Remove it and break it in half. Remove the urethra and cut it into 4 to 5 cm long sections. (2) Put a frying spoon on high heat, heat up the cooked oil, add 50 grams of green onion, 25 grams of ginger and garlic cloves and stir-fry until fragrant, add cooking wine, soy sauce, chicken broth, sugar, MSG, salt, and adjust the soup with sugar color When it turns red, put the beef whip into the soup and simmer over low heat until the soup is dry and thick. Pick out the green onions and ginger, thicken them with wet starch to make a thick and runny gravy, and pour on the pepper oil. Features: red color, soft bullwhip, mellow taste 2: Cordyceps bullwhip soup: Ingredients: 500g water-haired bullwhip, 1000g beef broth, 20g cordyceps, 10g wolfberry, 2g refined salt, 2g MSG, Ingredients: 20 grams each of green onion and ginger, 20 grams Shaoxing wine, 10 grams sesame oil, and a little white pepper. Preparation: (1) Use a knife to carve the water-haired bullwhip into several chrysanthemum shapes, and blanch it repeatedly in beef broth until the bullwhip is no longer tender. Fishy smell. (2) Put the bullwhip into a small basin, pour in the clear soup, simmer for 1 hour, then add the prepared cordyceps, wolfberry, green onion, ginger and Shaoxing wine, and simmer for another 1 hour until the bullwhip is soft and the cordyceps are soft. When the glutinous rice becomes glutinous and the wolfberry flavor overflows, pour out the soup, take out the beef whip and pour it into a small soup plate. (3) Heat the wok, add beef broth, add salt, monosodium glutamate, pepper, sesame oil, adjust the flavor, pour into the soup plate and serve. Features: The soup is fresh and mellow, the beef whip is soft and soft, the cordyceps moisturizes and strengthens the body, and the wolfberry improves eyesight. It is highly nutritious and a good nourishing product. Three: Wolfberry Bull Whip Soup: Ingredients: Clear water, beef whip, chicken fat, ginger, Sichuan peppercorns, cooking wine, wolfberry salt MSG preparation: water, bullwhip, chicken fat, ginger, pepper, cooking wine, wolfberry, salt, MSG. Take the stem of a male prime-age cattle weighing about 1 kilogram, remove all the skin, insert a sharp knife into the hole, cut it open and wash it, then put it in Boil in boiling water for a while, then rinse and cool, tear off the floating skin, scrape off impurities, and boil a few more times until there is no smell. Fill the aluminum pot with 1 kilogram of water, add beef whip, chicken fat, and chicken to a high fire and bring to a boil. Skim off the foam and add Put the fluffed ginger, peppercorns and cooking wine into a simmer over low heat until they are eighty-ripe. Take out the beef whip and cut it into strips. Filter the original soup with gauze to remove impurities and pour it into the pot. Add the wolfberry and the cut beef whip strips. Continue to simmer until tender. Add appropriate amount of salt and MSG to the soup bowl when serving. Four: Wolfberry, Chrysanthemum and Bullwhip Soup: Ingredients: Bullwhip (Niu Chong) from a young bull produced in Inner Mongolia. Accessories: One chicken leg, wolfberry, green onion, ginger, cooking wine, etc. Method: Boil the fresh beefwhip in water until tender, take it out and remove. The urethra is cut into two pieces, the urethral membrane is removed, scraped and cleaned, and cut into segments with a chrysanthemum knife. Put a chicken leg, green onions, ginger, cooking wine, etc. into a pot of water and heat and simmer. Add vegetable oil in a spoon and heat until 6 mature. Add the simmered beef whip and remove the oil. Leave the base oil in the spoon. Add the green onion and ginger shreds to the pot. Cook the cooking wine, add chicken stock, add the processed wolfberry, and add refined salt and other seasonings. Bring to a boil, skim off the foam, add bullwhip flowers, heat until thickened, then thicken the sauce, pour the oil on it, take out a ladle and put it on a plate. This dish has beautiful appearance, mellow taste and bright color. Inner Mongolia traditional flavor dishes. It has both edible and medicinal value, nourishing the kidneys and lungs. Strengthens muscles and bones. Five: Gorgon fruit and beef whip soup: Ingredients: 30 grams of Gorgon fruit, 1 bullwhip. Method: 30 grams of Gorgon fruit, 1 bullwhip. Method: Add water, simmer until the bullwhip is cooked, add a little salt, and take it twice. Take once on an empty stomach before going to bed. Nutritional value: Gorgon fruit can nourish the kidneys and strengthen essence, and bullwhip can strengthen the penis. The combination of the two is very suitable for those with premature ejaculation and weak erection.