Stewed Liao Ginseng with coarse grains

1

First, cook the corn and wheat in stock, and use 5 grams of Japanese flavor dripping water, 5 grams of rice wine, 4 pieces of pepper, and two pieces of onion and ginger each, and add blisters for 20 minutes.

2

Put the processed coarse grains and Liao ginseng into the pot and add 300 grams of stock. Use salt, Ring-brand chicken sauce, a little white pepper powder, and a little sugar to adjust the flavor. Remove the pan and add a little coriander and soak the wolfberry.

Stock, also known as "clear stock," "superior stock," or "supreme stock," refers to a type of soup base made by taking a base stock simmered from ingredients such as pork bones, chicken bones, duck frames, and meat trimmings, and processing it with a thin slurry of unsalted chicken or meat paste. This results in a broth that is as clear as water yet rich and savory. In cooking, stock is indispensable for making dishes. The stock commonly used for meat dishes is simmered from meat bones, chicken, and similar ingredients. Similarly, stock is often used in vegetarian cooking to enhance flavor, though this is subject to ingredient limitations. The method of making vegetarian stock differs from that of meat-based stock. Vegetarian stock primarily uses soybean sprouts and carrots as main ingredients, allowing for various preparation methods.