Five-fingered hairy peach lean meat soup

Wash the yau tao thoroughly and soak for 20 minutes for later use.

Clean the other Chinese herbal ingredients, soak for 20 minutes, and drain the water; blanch the lean meat and set aside.

Pour an appropriate amount of water into the pot, add the dried tangerine peel, and bring it to a boil first.

Put all the ingredients into the pot, bring to a boil over high heat for 15 minutes, then reduce to medium-low heat and simmer for 1 hour. Add a little salt to taste and it's ready.