Chinese Yam and Wolfberry Black-bone Chicken Soup
1.
Wash the black-bone chicken, cut into pieces, and put it in a bowl.
2.
Pour an appropriate amount of water into the pot, heat it, pour the black-bone chicken into the pot, and cook for 2 minutes after the water is boiled. Skim off the foam, remove it, wash it with clean water, and put it in a bowl.
3.
Put the black-bone chicken into the pot, wash and slice the ginger, and put it into the pot.
4.
Pour an appropriate amount of water into the pot, add star anise, and cook the cooking wine. Cover the pot, press and hold the soup button to cook the soup regularly for one and a half hours.
5.
The red dates are pitted and washed; the wolfberry and longan are dried and washed with water. Put them together on a plate for later use.
6.
Peel the yam, wash it, cut into pieces with a hob, and put it in a bowl for later use.
7.
After 1 hour, open the lid, pour the yam, red dates, wolfberry, and dried longan into the pot, mix well with a spoon. Cover the pot and continue to cook the soup.
8.
When the soup is almost ready, open the lid, add salt to taste, and mix well to get out of the pot.
9.
Bowl.
Tips:
1. The yam is easily oxidized, so it is almost necessary to peel it before cooking. \n2 The yam is also easy to cook, so you don't need to put it down too early, it won't taste good if it cooks too long and too bad.
