How to make Deer Penis Aphrodisiac Soup? Teach you how to do it easily

Deer penis is the genitals of a male deer. Although it is not a common food on the table, it is undeniable that the effect of deer penis in strengthening male sexual function is amazing. Deer penis strengthening male sexual function soup is a traditional medicinal food, and there are different ways to prepare it. Today, I will share two of the most correct ways to prepare it.

Method 1

Soak the deer penis thoroughly in warm water, scrape off the rough skin and impurities, split it, wash it and cut it into 3 cm long segments. Cut the hen into strips, wash the pork elbow, soften the yam and cut it into 2 cm thick melon seed slices, remove the impurities from the wolfberry and set aside. Pour clean water into the pot, add ginger, green onion, cooking wine and deer penis, cook over high heat for 15 minutes, remove the deer penis and keep the original soup for now. Do this 3 times. Put a sand pot on the fire, add appropriate amount of clean water, add pork elbow, chicken nuggets, deer penis, and southern ginseng, boil over high heat, remove the foam, add cooking wine, green onion, ginger, and pepper, stew over a simmering fire for two and a half hours, remove the ginger and green onion, and remove the pork penis for other uses. Put yam, kuba, salt, pepper and MSG into the pot, and simmer over high heat until the yam is crispy. Use a bowl to scoop out the yam and place it on the bottom, then add the chicken, deer penis and wolfberry, and then pour in the original soup.

Method 2

1. Soak the deer chong thoroughly in warm water for about 10 to 12 hours, changing the warm water several times in the middle, scrape off the rough skin and impurities, split it open and scrape off the rough skin and impurities inside, wash it clean and cut it into 3 cm segments, soak the dog kidney in warm water, brush it clean, and rinse it for 30 minutes. Soften the yam and cut it into 2 cm thick slices, pick out the impurities from the wolfberry, and wrap the Morinda officinalis and Cuscuta australis in gauze.

2. Cut the hen into strips about 3 cm long and 1.2 cm wide. Scrub the pork elbows and remove any remaining hair. Clean the ginger and green onions and set aside.

3. Pour about 1500 ml of water into the pot, add ginger, green onion, Shaoxing wine and Luchong, cook over high heat for 15 minutes, remove Luchong and discard the original soup. Repeat this method twice more.

4. Put an appropriate amount of water into a clay pot, add pork elbow, chicken nuggets, southern ginseng, deer chow, and dog kidneys, put it on the stove and bring to a boil over high heat, remove the foam, add Shaoxing wine, green onions, and peppercorns, and simmer over low heat for about 1.5 hours, remove the ginger and green onions, take out the pork elbow and use it for other purposes, then put yam, wolfberry, Morinda officinalis, dodder, salt, pepper powder, into the pot, and simmer over high heat until the yam soup is thick.

5. Use a soup bowl, first scoop out Huaiyao and place it on the bottom, then put the chicken pieces on top, then put Luchong on top, and then add the original soup. (The soup should not be too much, it is better to have the same amount of Luchong).