Chicken Soup with Astragalus Belly Strips——a Soup in Autumn and Winter

Name: Chicken Soup with Astragalus Belly Strips——a Soup in Autumn and Winter
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Pork belly; 1/2 Native chicken; A handful of Dried fungus; 3 pieces Astragalus; 1/2 ginger; 5 capsules pepper

by Machine mouth

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Astragalus is sweet and warm in nature, returns to the lung meridian, and has the functions of invigorating qi and promoting yang, benefiting and strengthening the body. My family likes to put some astragalus in the soup in autumn and winter. Not to mention physical fitness, there is no medicinal smell after stewing! "

Ingredients

1/2 Pork Belly
1/2 Native Chicken
A handful of Dried Fungus
3 pieces Astragalus
1/2 Ginger
5 capsules Pepper

Chicken Soup with Astragalus Belly Strips——a Soup in Autumn and Winter

1. Wash half of the native chicken in dry water, wash and blanch the pork belly and cut into strips, soak the dried fungus, and slice the ginger.

Chicken Soup with Astragalus Belly Strips——a Soup in Autumn and Winter recipe

2. First spread the ginger slices on the bottom of the casserole, put the pork belly strips, and cut the chicken into large pieces and put it in the pot.

3. Finally, put fungus, astragalus, and peppercorns. Fill it with clean water all at once.

4. After boiling on high heat, simmer on low heat for one and a half hours. (My family likes fungus stewed soft and soft, so it is cooked with chicken. If you don't like it, you can add it after simmering for an hour) Add salt according to your own preference.