1, ginger slices. Wash and chop shallots. Soak the dried auricularia auricula in boiling water for about 20 minutes, then break off the roots and tear them into small flowers.
2. Wash Hericium erinaceus and Pleurotus nebrodensis and tear them into small pieces. After the mushroom is pedicled, cut into small pieces.
3. Blanch all kinds of mushrooms in boiling water for about 3 minutes, remove the earthy smell, remove and drain for later use.
4. Put the chicken skeleton and pig bones into a crock, then add water (2000ml), ginger slices and star anise, boil over high fire and simmer for about 90 minutes. During this period, skim the surface foam from time to time, and the soup color will gradually turn white.
5. After the bone soup is cooked, drain the soup and keep only the white bone soup.
6. Pour the bone soup into the crock again, add various mushrooms and black fungus, and then add yellow wine and salt. After the fire boils, simmer 15 minutes.
7. Finally, sprinkle with chopped chives.