2. Add a proper amount of water to the pot, blanch the ginger keel in cold water, and then wash and drain it for later use;

3. Soak Eucommia ulmoides and Morinda officinalis in advance, and then brush Morinda officinalis with a clean toothbrush to avoid sediment residue;

4. As shown in the picture, the washed Eucommia ulmoides on the left and Morinda officinalis on the right;

5. Peanuts, walnuts and dried tangerines are also soaked in advance, and candied dates can be washed clean;

6. Add a proper amount of water to the pot, add ginger slices, and lick the keel;

7.4.5 Put the prepared soup into the pot and cook for 5 minutes;

8. Turn to low heat for about 2 hours, and season with salt before eating! I didn't have time to watch the fire, so I changed the rice cooker and cooked two small ones in soup mode.