1. Wash the keel and blanch it for later use.
2. Wash the chixiaodou and set aside.
3. Pour the keel and red beans into the pot, add 7-8 bowls of water.
4. Cover, put on the air valve, boil on high heat until SAIC, turn to low heat and boil for 30-40 minutes to turn off the heat.
5. After the steam is off, remove the air valve, open the lid and add salt and chicken essence.
6. Put it into a bowl and enjoy.
7. Finished picture.
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