Dandelion Keel Soup
1.
Prepare the ingredients.
2.
The keel is blanched in water once to remove blood particles and then washed.
3.
Cut the radish into pieces.
4.
Find a heat-resistant container and put the right amount of water, keel, dandelion, radish, red dates and wolfberry, and put the spices in the spice box.
5.
Steam oven at 100 degrees or 110 degrees for 100 minutes.
6.
Take out, add salt, stir well, sprinkle with coriander or chopped green onion.
Tips:
1. Dandelion should not be used for those with yang deficiency and external cold and weak spleen and stomach.
2. Put spices in boxes or wrap them with gauze to avoid affecting the taste when drinking soup.