# 2 sections of beef bones, 4 sections of green onions, 4 sections of ginger, 4 pieces of garlic, 4 cloves of star anise, 2 cinnamon bark, 2 small sections of bay leaves, 3 pieces of red dates, 7 to 8 wolfberries, a small handful of corn, 4 pieces of salt
5 pieces of mackerel, kale, 100 grams of multigrain rice, 1 bowl of Orleans chicken legs, 2 eggs, 1 different breakfast, 1270 plus lunch box. Step 1: Marinate the chicken legs with Orleans grilled wing marinade the night in advance, store in the refrigera
1. Cut the kale into shreds, add cold water to the pot and boil the kale for 2 minutes, then remove and set aside; 2. Cut the green pepper into shreds, add cold water to the pot and blanch for 1.5 minutes, remove and set aside;
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