Astragalus tripe chicken soup - the soup of autumn and winter
Overview
Astragalus is sweet and warm in nature, returns to the lung meridian, and has the functions of nourishing qi and raising yang, benefiting the body and strengthening the exterior. My family likes to put some astragalus when making soup in autumn and winter. Not only is it good for keeping fit, it doesn’t have any medicinal smell after being stewed!
Tags
Ingredients
Steps
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Wash and drain half the chicken, wash and blanch the pork belly and cut into strips, soak the dried fungus and slice the ginger.
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First spread the ginger slices on the bottom of the casserole, then put the pork belly strips, cut the native chicken into large pieces and put them into the pot.
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Finally, add fungus, astragalus, and peppercorns. Fill it with clean water all at once.
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After boiling over high heat, simmer over low heat for one and a half hours. (My family likes the fungus to be soft when stewed, so I cook it with the chicken. If you don't like it, you can add it after stewing for an hour.) Just add salt according to your own preference.
