First of all, cut some chicken into pieces, chop them into balls, prepare fungus and winter bamboo shoots, and prepare longan, red dates and hawthorn slices.

Then, soak the chicken in clear water, wash it, put it in a casserole, add a proper amount of cooking wine to boil, and add accessories.

Then simmer for about an hour and a half, remove longan, hawthorn and onion ginger, and put the blanched winter bamboo shoots into a casserole.

Wash and soak the auricularia auricula, put it in a pot, bring it to a boil with high fire, and simmer with salt for 15 minutes.

Finally, turn to high heat, cook the meatballs until they are cooked thoroughly, and add proper amount of monosodium glutamate or chicken essence before cooking.

If you want to be whiter, simmer, skim off the oil slick and put as little oil as possible. It is also easy to want thick soup. Thick soup and milk soup are white, not because milk is really added, but because the fat in the meat is emulsified. So if you want thick soup, there are two basic conditions, fat and high temperature. Generally, meat will fly into the water, remove the blood foam, and then take a pot to sit in the water, and the amount should be sufficient. Cook the meat and keep the fire on, and the soup will turn white in about 20 minutes. If the soup is not white enough, you can add a little refined lard appropriately. Don't worry, because the emulsified fat is not so greasy and won't increase too much calories.