1. Material: half chicken, half Pleurotus eryngii, 3-5 giant mushrooms, 2 shiitake mushrooms, 3-6 dried shiitake mushrooms, 3-5 red dates, 1 handful of Lycium barbarum, 3-5 slices of ginger, appropriate amount of salt and appropriate amount of seafood mushrooms.

2. Making method: (1) First, put the chicken and ginger slices in a pot with cold water and boil them over high fire.

(2) Turn off the fire after boiling the floating foam, remove the chicken pieces and rinse them with cold water.

(3) Add water, dried mushrooms, red dates and ginger slices to the casserole, and turn on a small fire (the dried mushrooms need not be soaked in advance after washing, so that the mushrooms are more delicious).

(4) Protect the casserole with small fire at first. When the water temperature rises, turn to medium heat, and simmer for 2 hours after the soup is boiled.

(5) Then soak the remaining mushrooms in salt water and clean them.

(6) Put the mushrooms together in a casserole and stew the soup. After the medium heat is boiled, turn to low heat.

(7) After stewing for half an hour, sprinkle a handful of Lycium barbarum and add salt to continue stewing 15-30 minutes.