2. Cut the clean black-bone chicken, wash the pig bones, and then prepare some Yaozhu for later use.
3. Put ginger slices in the pot, pour cooking wine and pork bones, boil the water and take it out for about 2 minutes.
4. Finally, blanch the black-bone chicken. After the water boils, skim off the floating foam, remove it and wash it.
5, add water to the casserole, boil the ginger slices, add pork bones and black-bone chicken.
6. After re-boiling, simmer for an hour with high fire until the soup turns milky white.
7. Soak Hericium erinaceus in clear water for one night in advance, squeeze out the water, remove the roots, slice into half-centimeter-thick slices, boil in boiling water, blanch 1 minute, and take out for later use.
8. Add Yaozhu, Lycium barbarum, red dates and Hericium erinaceus, turn to low heat and simmer for an hour, and add a little salt before cooking.