Soak the hazel mushrooms collected in the mountains first. Pour some hot water for a while, and soak it in hot water, which can shorten the time and make it full.

Wash the chicken pieces again. I left some cockscomb yesterday, and today I stewed it with the chicken.

Now let's blanch the chicken pieces and pick out the kidney and liver first. Put some cooking wine to get rid of the fishy smell.

Then cut some onions, ginger, garlic and ginger slices.

After the water in the pot is boiled, remove the water control.

Heat oil in another pot. When the oil is hot, pour in onion, ginger and garlic. Stir-fry the chicken pieces and stir-fry, stir-fry a little longer until the chicken pieces are dry and fragrant.

Pour some soy sauce for color matching and some soy sauce for seasoning.

Add water after stir-frying, add a little more soup and stew for a while. This stupid chicken won't rot.

Now start seasoning: put a proper amount of salt, take a spoonful of thirteen spices, cover and stew for an hour.

Now pick the mushrooms, tear them off if there are big roots, and then tear the big ones off.

After picking it, wash it several times, and then wring out the water for later use.

It's been an hour now. Open the lid, pour the mushrooms into it, and put the chicken kidneys and liver into the pot.

Simmer for another 20 minutes.

When the time is up, put some monosodium glutamate, and don't put anything you don't like.

Then turn on the fire to collect the juice, and turn off the fire after the soup is dried.