1. First, remove the oil from the hen and cut into small pieces; cut large pieces of chicken, small pieces of angelica and astragalus; slice ginger. Knock the ginkgo into the shell, soak it to remove the buds from the kernels, the buds can't be eaten!
2. Set the wok on the fire, put the chicken fat in and fry on low heat until the liquid comes out and the oil residue can be discarded.
3. Pour in the chicken and stir-fry until the surface of the meat is tight and dry; add cooking wine, pepper and ginger, stir-fry until fragrant, add water and bring to a boil.
4. The boiled soup is transferred to a saucepan, and the head of angelica, astragalus, wolfberry, white nuts, etc. are added. Simmer on low heat for at least 1 hour.
5. The final product! The aroma is tangy, the soup is thick, can’t wait, serve a bowl of warm stomach!
