1. Put the keel into the boiling water and put the blood in the water for later use. Peel the yam and cut into small pieces for later use. Wash the other ingredients for later
2. Put two-thirds of the water in the saucepan for about 8 bowls, except for the wolfberry and salt, put all the remaining ingredients in the saucepan and boil on high heat for ten minutes, then turn to low heat and simmer for two hours. Put the wolfberry in half an hour before turning off the heat.
3. Simmer on low heat for two hours and then add appropriate amount of salt to season to turn off the heat.
Tips:Every time you stew the tea tree mushroom and keel soup, the whole kitchen will be fragrant. You must use dried tea tree mushrooms to make it fragrant.
