First, stewed chicken soup with mushrooms.
1. Soak dried Lentinus edodes in clear water to remove hard roots; Half of the pheasant is chopped into even small pieces; Slice ginger, cut onion into horseshoe slices, wash coriander and cut into sections for later use.
2. Boil water in a pot, blanch the mushrooms in boiling water for 30 seconds to remove impurities and peculiar smell, then pour them out, rinse them off and drain them for later use; Boil the water in the pot again, put cold water into the chicken pieces, pour proper amount of cooking wine to remove fishy smell, boil the blood in the chicken pieces, remove floating foam after boiling, pour out the chicken pieces for about two minutes, and rinse off the blood foam with clear water.
3. Pour the oil into the chicken pieces in a hot pot, stir-fry for 2 minutes on medium heat to remove water. After the chicken pieces are fried, pour in the slices of onion and ginger, and continue to fry the fragrance of onion and ginger.
4. Then put the fried chicken pieces into a boiling casserole, cook them on high fire until they boil, and then simmer for 50 minutes.
After 5.50 minutes, add mushrooms, add salt to adjust the bottom flavor, add some medlar or red dates, cover the pot and stew for 5 minutes, so that the delicate flavor of mushrooms can be integrated into the chicken soup. You can sprinkle some parsley or chopped green onion when drinking, which is more fresh and refreshing.
Second, bamboo fungus chicken soup
Dry Dictyophora dictyophora 1, 150g Dictyophora dictyophora, soaked in clear water for 20min, and then cut into sections; Half a grass chicken, chopped into even small pieces, washed with blood stains on the surface; Cut some onions, garlic and ginger for later use.
2. Boil the water in the pot, put the chicken pieces in cold water and boil the blood inside. After the water is boiled, skim off the floating foam, blanch for about one minute, remove the chicken pieces, rinse with clear water, and control the water for later use.
3. Boil water in the pot, add chicken pieces, add onion and ginger slices, add bamboo shoots and cook for a few minutes, then pour into the soup pot, add Lycium barbarum, add a spoonful of salt, a spoonful of chicken powder and a spoonful of pepper, cover the pot and simmer for 30 minutes.
After 4.30 minutes, the delicious chicken soup was cooked. Finally, sprinkle a little onion leaves and serve delicious.
Third, the yam chicken soup pot
1, half pheasant, chopped into small pieces; Peel the yam, cut it into hob blocks, and soak it in clear water with white vinegar to prevent oxidation and discoloration; Red dates and medlar are soaked in water a little; Cut some onions and ginger slices for later use.
2. Boil the water in the pot, put the chicken nuggets into the pot with cold water, add some cooking wine to remove the fishy smell, boil the water for 2 minutes, then pour out the chicken nuggets after discoloration, wash and control the water for later use.
3. Boil oil in the pot. When the oil is hot, add onion and ginger and stir-fry for 2 minutes. Add some salt and stir-fry the water in the chicken. After the chicken changes color slightly, put it in the casserole.
4. Add boiling water to the casserole, simmer for 40 minutes, then pour yam, red dates and medlar into the casserole, cook again until the soup boils, simmer for 5 minutes, add appropriate amount of chicken essence and pepper, and you can eat delicious.