1. Chop the old hen into pieces, put the ribs in boiling water, simmer for 5 minutes, remove and rinse, then add 5 kilograms of water, ginger and onion to the pot, simmer for 4-5 hours after defoaming, add cooking wine and pepper water, and filter to leave soup. Remove the roots of mushrooms and Pleurotus eryngii and slice them for later use.

2. Wash the three kinds of fungi with clear water, put them in a pot, add 1.5kg of clear water and simmer until the soup turns yellow, and take out the fungi to get juice. Wash the cooked fungi with clear water and put them in plates respectively, and eat them together with sliced fresh Pulsatilla and fresh termitomycetes. Put the pork slices into a cold water pot, add a little pepper, take out the pork after the water boils, and wash it with warm water for later use.

3. Mix the two kinds of cooked soup into a hot pot basin and season with onion, garlic slices, salt and chicken oil. Put the cooked pork and various fungi into a casserole, pour enough water, add onion and ginger slices, add 4 tablespoons of salt and 2 tablespoons of chicken essence, cover with high fire, and cook with low fire for more than half an hour/kloc-0.

4. Seasoning with sesame oil, vinegar, salt, oyster sauce, chicken essence and chopped green onion.

When the soup is boiled, you can eat hot dishes. Pour the cooked mushroom soup into the shabu-shabu as the soup base, add various shabu-shabu, and serve after boiling.