1. Take one third of the fresh Ganoderma lucidum (first scrape off the spore powder on the Ganoderma lucidum for later use).
2. Wash the pork chop meat without cutting it and set aside.
3. Cut the black-bone chicken into four large pieces, peeled and rinsed with flying water for later use.
4. Slightly pat the jujube with the back of a knife to remove the jujube nucleus, and cut the Ganoderma lucidum into small strips for later use.
5. Pour an appropriate amount of water into the purple clay pot and add the soup.
6. Cover and simmer for three to four hours. Add the spore powder and stir well 10 minutes before turning off the heat.
7. Add an appropriate amount of salt to eat.
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