Cordyceps sinensis is not a kind of flower, and it has nothing to do with the valuable tonic Cordyceps sinensis. It is an artificially cultivated fungus, just like mushrooms and Flammulina velutipes that we usually eat, but it has high nutritional value, and its nutritional components are very similar to those of Cordyceps sinensis, and its price is also low, so it is often regarded as a substitute for Cordyceps sinensis, and the taste of Cordyceps sinensis is much better than that of ordinary fungi, especially.

Today, we will stew the native chicken with Chinese caterpillar fungus, and just replenish the body for our family after the summer heat. The simple method can best preserve its original flavor.

First prepare ingredients: half a native chicken, cordyceps, ginger, two onions, pepper and salt

Practice:

1. Clean the native chicken and cut it into small pieces; Clean the Chinese caterpillar fungus; Slice ginger, tie shallots, and partially cut chopped green onion for later use.

2. Add clear water to the pot, add ginger slices and onion knots, add chicken to boil, then remove floating foam and rinse the chicken with clear water, so as to deodorize the chicken and avoid adding cooking wine when stewing soup.

3. Put chicken, Chinese caterpillar fungus, ginger slices and scallion into the pot, add hot water without ingredients and stew for 3 minutes.

4. Stew the chicken until it is soft and rotten, sprinkle with pepper, salt and chopped green onion, and serve later.

the color and ingredients of the soup stewed with cordyceps sinensis will turn yellow, which is the natural color of cordyceps sinensis, and it is not added with pigment, so don't worry when eating.

In addition to stewed chicken soup, we can also add a handful of Chinese caterpillar fungus to stewed ribs. The soup is delicious, nutritious and nourishing.