Fresh Wild Ginseng Black-bone Chicken Tonic Soup
1.
Preparation of raw materials: one small black-bone chicken (tonic blood) (depending on the size of the casserole), one fresh ginseng, angelica (tonic blood), chuanbei (antitussive, anti-fire), and astragalus (to strengthen the body's immune function) 15 grams each , Lycium barbarum (enhancing immunity) 8 grams, about six jujube (blood-enriching), and a larger casserole.
2.
Wash fresh ginseng: You can use a soft toothbrush to brush off the mud on the surface (Zhang Kun’s wild ginseng is wrapped in moss and bark, the toothbrush is also sent, and they are all ready), try to ensure that the surface is intact, rinse, and set aside. Ginseng's reed, body and beard can be stewed.
3.
Wash the ingredients separately and set aside
4.
Put the raw materials: ginseng, angelica, chuanbei, astragalus, and jujube together into the belly of black-bone chicken; then put black-bone chicken in a casserole, pour it into a pot of cold water, turn on high heat, and skim the foam. Note that the wolfberry will not be put in the pot at this time, so as not to damage the shape and affect the appearance.
(Black-bone chicken can be processed in advance and blanched in water will make the soup clearer and more delicious)
5.
Turn the pot to a low heat and simmer for one hour, add less salt to remove; put the wolfberry and other chicken soup in a bowl and make three or five grains.
6.
Drink two bowls a day for about five days to enhance the immunity of the Holy Body.
7.
Needless to say, the nourishing effect of ginseng, the sub-formulation can help it exert its maximum effect. The nutrition of fresh wild ginseng is also incomparable to ordinary ginseng.
