Big Tonic in Autumn-yam Stewed Pheasant Soup
1.
Prepare the ingredients, cut the green onion into sections, slice the ginger, and rinse the wolfberry with water.
2.
Cut off the legs of the pheasant, wash and put it into the soup pot.
3.
Put enough water to boil to remove the foam. Naoshui will lose some nutrients, so it is not recommended.
4.
Add green onion, ginger and cooking wine and turn to low heat for half an hour.
5.
Wash yam and cut into hob pieces. Do not cut the yam early to prevent it from turning black.
6.
Put in the yam and keep on low heat for half an hour.
7.
Put the wolfberry in for ten minutes and stop the fire.
8.
Season with salt.