1. The black-bone chicken and pig bones are washed and chopped for later use.
2. Rinse the longan meat, wolfberry, American ginseng, and ginger slices with water and set aside.
3. Boil a pot of boiling water, blanch the black-bone chicken and pork bones, and place a casserole on the other side to boil.
4. Remove the blanched black-bone chicken and pork bones into a casserole.
5. Pour the washed herbs into the casserole.
6. Add a few Ejiao red dates, cover and cook. After boiling, change the heat to low for about 40 minutes.
7. Just add some salt to taste before serving.
Tips:There is no need to put in MSG. I like this original soup, it is also very strong and delicious, and it has a richer taste with pork bones~ it is stronger than the soup with only black chicken~
