Chinese Food
Winter tonic - red ginseng, dangshen, huangqi and black chicken soup
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After giving birth to her baby, she lost weight all the time This summer's weight is less than 100 Jin. The body is either bad or bad. I'm determined to make up for it in winter to make it good
Cooking ingredients
Cooking Steps
Step1:In the past, I always stewed ginseng and chicken soup once in winter in Northeast China to supplement my body. Because I didn't put salt, I felt it was very hard to drink. In the south, I always felt that ginseng was too nourishing, so I used red ginsen
Step2:The medicine is washed with water and soaked in a pottery pot for half a day. It mainly releases the medicine in advance. When stewing the chicken, use the water soaked in the medicine
Step3:I'll let the owner kill the black chicken when I buy it. I'll cook it with water when I go home and wash the floating powder. Because my casserole is small, I used half a chicken. I wanted to buy an old hen, but it's too hard here. There's black chicken. Black chicken is still very good for female friends
Step4:Put the water soaked in the medicine into the black chicken stove. Boil it in high heat and then turn it to low heat. Simmer for two hours in low heat
Step5:Drink while it's hot. Sweet
Cooking tips:There are skills in making delicious dishes.
