Cooking Steps

1. 

   Step1:Remove the head, tail and fat of the native chicken (keep the butter layer of the native chicken). Cut off the toenails on the feet of the chicken. Rinse the internal cavity of the chicken. Cut into pieces for standby. Wash the pork tripe with oil for standby. Pat the ginger slices slightly with the back of the knife. Wash the shallots and remove the shallots, and then pull them into three knots. Soak the dates in water for standby.

2. 

   Step2:Wash the pork tripe with oil on both sides repeatedly until the mucus is removed without fishy smell. Put 1 piece of ginger and 1 piece of scallion into the pot. Sprinkle with 1 / 2 prickly ash. Put the cleaned pork tripe into the pot. After the water is boiled twice, spray 1 spoon of cooking wine. Cook for 35 minutes, then remove the pork tripe. Carry out the second treatment - remove the film on the navel by heat. Turn it over and scrape off the oil particles. Rinse the treated pork tripe again. Cut it into strips for standby.

3. 

   Step3:Take water in the pot. Add 1 piece of ginger and 1 piece of scallion. Sprinkle the remaining 1 / 2 prickly ash. Spray a little cooking wine after the water boils. Scald the chicken pieces to remove the smell of blood foam. Take out and rinse with warm water and drain.

4. 

   Step4:Pour enough water into the soup pot at one time. Put in 1 piece of ginger and 1 piece of green onion. Put the tripe and the chicken pieces that have been scalded into the pot. Boil over high heat. Remove the floating foam after the soup is rolled. Put in the seedless dates. Turn to medium and low heat and cover the pot.

5. 

   Step5:After stewing the pork tripe and chicken for about 1 hour, remove the floating oil and foam on the surface of the soup again. Scoop up a spoon of the original soup, stir and melt the powder of Panax notoginseng, and then pour it into the soup pot. Mix the materials in the pot slightly, and then cover it to continue the stewing..

6. 

   Step6:Continue to stew for about half an hour. Put the soaked wolfberry into the pot, stir well and cook for 35 minutes. Add some salt and pepper to the pot, and then turn off the fire.