Stewed lean meat with Dendrobium

Stewed lean meat with Dendrobium

Introduction:

"In summer, nutritious soup, Dendrobium can produce fluid to quench thirst, and can clear stomach heat. Ophiopogon japonicus can nourish yin to produce fluid, moisten lung and clear heart. It is suitable for adults and children."

Production steps:

Step 1: remove the toes of chicken feet and soak the glue for four hours

Step 2: soak Radix Ophiopogonis for half an hour

Step 3: slice lean meat and ginger

Step 4: put all the ingredients in the saucepan and simmer for two hours.

Materials required:

Lean meat: 100g

Chicken feet: 6

Lac: 2

Dendrobium: 5g

Ophiopogon japonicus: 3 G

Ginger slices: 4

Salt: 2G

Note: 1, Dendrobium must first bubble open, and then cut into small pieces. 2. It's better to put some wine when soaking in LAC to remove the fishy smell.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh