Ingredients: one Sanhuang chicken. Seasoning: onion, ginger, salt, pepper, cooking oil, coriander.

Wash Sanhuang chicken, stew it in a casserole, skim it when the blood boils, then add dried tangerine peel, onion, ginger slices, pepper and aniseed, and add mushrooms, Flammulina velutipes and ginkgo.

Cook on low heat 1 hour, during which the floating foam should be skimmed off with a filter screen; After boiling for half an hour, add two spoonfuls of fermented grains. /kloc-Turn off the fire after 0/hour.

Stew until the soup turns white and season with salt and pepper. Put it in a bowl, drop a few drops of sesame oil, sprinkle with coriander, and a bowl of hot and delicious chicken soup can be drunk.

The name "Sanhuang Chicken" was given by Zhu Yuanzhang, and chickens belong to farmers' natural stocking.

Its meat is tender, delicious and nutritious, and it enjoys a high reputation at home and abroad.

Because of its small size, yellow appearance (yellow feather, yellow claw and yellow beak), strong viability, high egg production, fresh and tender meat and other excellent characteristics, domestic chicken breeds widely raised are named after yellow feather, yellow beak and yellow foot.

The adult chicken weighs about 3-4 Jin, and the chicken is tender and smooth, with crisp skin and soft bones, full of fat and delicious taste.