Lycium barbarum and chrysanthemum bullwhip

Lycium barbarum, chrysanthemum and bullwhip are traditional dishes in Inner Mongolia. It is made from the bullwhip (Niuchong) of a young bull produced in Inner Mongolia as the main material and with Lycium barbarum. Boil the fresh bullwhip with clear water until tender, take it out, cut it into two pieces along the urethra, remove the urethral membrane, scrape it clean, put on a chrysanthemum flower knife and change it into sections. A chicken leg, onion, ginger, cooking wine, etc. are put into a water pot to heat and simmer together with the changed bullwhip. Add vegetable oil to the spoon and cook until it is 6% cooked, put in the simmered bullwhip, remove the oil, leave the bottom oil in the spoon, stir-fry the onion and shredded ginger, cook the wine, add chicken soup, add the processed Lycium barbarum, add seasoning such as refined salt and boil it, skim off the floating foam, add the bullwhip flower, cook until it is thick, pour the oil out of the spoon and put it on a plate. This dish is beautiful in appearance, mellow in mouth and bright in color. It has both edible value and medicinal value, and has the effects of nourishing kidney, moistening lung, strengthening tendons and bones.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)