[Materials] 400g of native chicken, 400g of dried cuttlefish, fresh mushroom 100g, 20g of cooking wine, ginger 10g, 3 onions and pepper.

[Practice] Prepare raw materials in advance

Dried cuttlefish is salted, so it needs to be soaked in water 1 hour in advance.

2. Cut the chicken into pieces, put it in water with ginger slices and cooking wine, blanch it, remove it and drain it.

Be sure to clean up the fishy smell of chicken pieces before cooking soup, and add appropriate amount of ginger slices and cooking wine to remove the fishy smell when blanching.

3. Clean the fresh mushrooms and cut them in half with a knife for later use.

4. Tear the membrane of the soaked dried cuttlefish skin clean, and then cut it into blocks with a knife.

5. Put a small amount of oil in the pot, add the drained chicken pieces and stir-fry until the oil comes out; Putting a small amount of oil in the pot can prevent the chicken pieces from sticking to the pot. Remember to use less, because the subsequent chicken pieces will be oily. If you put too much oil, the chicken soup will look greasy.

6. After the chicken pieces are stir-fried and fragrant and oily, pour in the water just used for roasting the chicken pieces (not enough to add).

7. After the soup is boiled, add dried cuttlefish and fresh mushrooms, and bring to a boil with strong fire, and then simmer1.5-2 hours.

8. After the soup is cooked, sprinkle with chopped green onion and pepper.

The ancients said that the original soup is the original food, so don't throw away the water used to roast chicken pieces, it is better to use it to make soup; At the same time, add enough water at one time when cooking soup, remember to add water in the middle to affect the taste of the soup.

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