Dendrobium Ginseng Black Chicken Soup
by elmonte
Favorite
Difficulty
Easy
Time
1h
Serving
2
Autumn is tonic for winter. "
1. The black-bone chicken is peeled and chopped into large pieces. (Boil for 2-3 minutes after the water is boiled.)
2. After flying water, wash off the foam.
3. Wash the dendrobium and flatten it with a knife or hammer to better taste.
4. Rinse the red ginseng with water.
5. Red dates are pitted.
6. Put the above materials into an electric pressure cooker and fill with water to the highest level. Press the soup button to start cooking.
7. After boiling it to skim the fat, you can drink the soup and eat the meat. (My house usually doesn't put salt, and the soup has the original flavor.)
