1. The main ingredients are ready.
2. Lean meat minced (easy to taste)
3. Wash the dendrobium and chop it (because it is harder to chop and taste better)
4. Wash longan meat and set aside.
5. Put the minced meat into the stew pot and pour it into boiling water to remove the blood.
6. Pour out the blood.
7. Put the dendrobium and sea coconut into the stewing pot, add an appropriate amount of boiling water.
8. Cover the lid and put it in a pot to simmer.
9. Adjust the electric cooker to Tang Jian, and it will automatically jump to keep warm after it is done.
10. About an hour or so after the pot rang, open the stew pot and put in the cooked round meat, cover again and simmer until the flavor comes out (about half an hour)
11. Add some salt to taste.
12. Finished product. It's delicious when it's fired to nourish yin and lungs.
Tips:The longan broth is simmered and added to have the effect of not getting hot.
