Motherwort Chicken Leg Soup
1.
Remove skinless chicken thighs, remove fat and fascia, and rinse with water.
2.
Wash the red dates and remove the pit.
3.
Wash the motherwort and cut into long sections.
4.
Put the above ingredients into a large casserole (or small soup pot), bring to a boil on high heat, and turn to low heat for 30 minutes.
5.
The eggs are cooked and peeled.
6.
Put it in the soup and continue to boil for 30 minutes.
7.
Season with salt.
8.
Nourish blood and beauty.