Preparation materials: half chicken, half Pleurotus eryngii, 3-5 large mushrooms, 2 shiitake mushrooms, 3-6 small mushrooms, 3-5 dried mushrooms, 3-5 red dates, a handful of Lycium barbarum, 3-5 slices of salt, ginger and seafood mushrooms.

Step 1: Wash and cut the chicken into pieces, add ginger slices, put cold water in the pot and cook over high fire.

Step 2: Rinse the chicken pieces after blanching.

Step 3: Add water, a few slices, dried mushrooms, red dates and ginger slices into the casserole and turn on a small fire. Wash and dry the mushrooms, put them directly into the pot without soaking them in advance.

Step 4: At first, a small fire was used to protect the casserole. When the water temperature rises, turn to medium heat, and simmer for 2 hours after the soup is boiled.

Step 5: soak the common mushrooms in salt water for a while and clean them.

Step 6: Cut a pattern with a fruit knife.

Step 7: prepared mushrooms.

Step 8: put the mushrooms together in a casserole and stew the soup ~ you can cook it on medium heat, and then turn to low heat.

Step 9: stew for more than half an hour, and then simmer for about half an hour.

Step 10: Sprinkle a handful of Lycium barbarum, add salt and continue to stew 15-30 minutes.

Step 11: Finished product.