material

1 tablespoon cooking wine, 1 teaspoon refined salt, 0.5 teaspoon monosodium glutamate, 300g turkey leg, 30g mushroom, 1 0g jujube,1small ginger.

working methods

1. Wash the turkey leg and cut it into small pieces, blanch it and take it out; Soak mushrooms until soft, remove pedicels, soak red dates until soft, wash ginger and pat loose.

2. Put all the materials into the casserole, pour the cooking wine, add a proper amount of water, and simmer 1 hour after boiling.

3. Finally, add salt and monosodium glutamate to taste and mix well.

skill

Don't add salt until the soup is cooked, so that the chicken is tender and the soup is more delicious.