Ingredients: half chicken, 8 auricularia auricula and 5 shiitake mushrooms.

Seasoning: 50g of cooking wine, 3 slices of ginger and 50g of salt.

working methods

1, cut the chicken into small pieces and wash it.

Blanch the chicken in water, and then boil the blood.

3. Wash the cooked chicken.

4. Put the chicken in the casserole, add some water, add some cooking wine and ginger slices. After the fire boils, turn to low heat and cook for 30 minutes.

5. Soak mushrooms and fungus for use.

6. Cook chicken soup for half an hour, add mushrooms and fungus, cook for about ten minutes, and season.