1/2 chicken, 200g of glutinous rice, 1 root of ginseng (300g), 10 pages of garlic, Hwanggi+Opipi+um wood (100g pack), 2 tablespoons sesame oil

1. Wash glutinous rice clean and soak it in water for more than an hour.
2. Wash ginseng clean, slice it in ring shape, and shred it.
3. Add the trimmed chicken, garlic, and yellow corvina and add water until the ingredients are locked and boil.
Skim off the broth and remove the chicken and put on the flesh.
4. Grease a pot with sesame oil and stir-fry the macerated rice, add ginseng, then boil the broth.
5. When the rice spreads, stir the chicken and turn off the heat.
6. Place it in a dish and Decorize the minced ginseng, jujubes, and pine nuts to suit your taste.

Appropriate amount of 5 root fried oil of ginseng

1. Clean the ginseng and cut it into appropriate sizes.
2. Put enough oil in the frying pan.
3. Add dried ginseng and fry it.

paprika, lettuce, sprout vegetables, soy sauce lemon dressing

1. Cut the ginseng into bite-size pieces according to the size of the vegetables.
2. Prepare dressing by mixing lemon in soy sauce.
3. Mix the soaked vegetables with ginseng and sprinkle with the dressing.

Ginseng (red ginseng) 3 sacks or 2 roots of male ginseng, 500 ml of milk, honey

1.Mix the ingredients in a blender.
2.Drink honey according to your taste.

1 chicken for chicken, 2 roots of ginseng, 1 green onion, 4 liters of water, 2 bay leaves, 6 jujubes, 5-6 banks, 100 grams of glutinous rice, 10 pages of garlic, a little bit of horserace and a pack of 100g of oogam trees.

1. Wash glutinous rice clean and soak it in water for more than an hour.
2. Wash ginseng clean and slice it.
3. Put green onions, bay leaf, garlic, whole pepper, and yellow cori+ oafee+tam trees in the water and boil them for 30 minutes.
4. Trim the buttocks and the back of the wings, wash them in cold water, drain the blood, and stand there to dry.
5. Put glutinous rice, garlic, and jujube in the belly of the trimmed chicken.
6. Add stuffed chicken, jujubes, ginkgo, and ginseng in No.2 and boil them well over low heat for 50 minutes.

6 roots of ginseng, 90 grams of sugar, 50 grams of honey, 30 grams of starch syrup.

1. Boil the trimmed sea cucumber lightly in water.
2. Ginseng: Add sugar (2: 1) and add 1 cup of water and cook until syrupy.
3. Add honey, starch syrup and boil it down again. The shape of the ginseng is ruined and must not be stirred.
4. When ginseng is red, turn off the heat.