Diet calories: 627.7 (calories)

Ingredients

home-kept chicken

a

Light salt boiled water

1/3 pot

ingredients

fragrant mushroom

20g

chicken essence

3g

Ginger paste

5g

Pepper (prickly ash)

5g

chopped green onions

3g

Amomum tsao-ko

10g

Bell pepper

10g

Chinese chives

15g

salt

15g

Pig oil

10g

operational approach

0 1

First, choose a native chicken, slaughter it, boil it, clean it, and put it in a sieve to dry for a while. Then cut the chicken into pieces and put it in a clean container until the back work is ready.

02

Put the washed mushrooms and water into the pot, boil it, put 15g salt into it, and continue to be busy.

03

Wash ginger, capsicum, onion, leek and tsaoko, pat ginger with the back of a knife into paste, pat tsaoko away, cut capsicum into pieces, dice onion and leek, and put them on a plate for temporary storage.

04

Add 10g pig oil into the wok, add the above seasoning such as chicken nuggets and chopped green onion into the wok, stir-fry for a few minutes with high fire until the chicken is almost dry, remove it, and immediately put it into the bottom of the mushroom pot.

05

Put it in the bottom of the pot, cover the lid and simmer for 30-40 minutes (the native chicken is more resistant to cooking, so it should be tailored to local conditions) and wait for the delicious food to be completed.

06

When the chicken in the pot is cooked, take it down, scoop it out with a spoon, and then add 3g of chicken essence into it and mix well. At this point, our delicious clear soup chicken is ready. How about it? Is it drooling? Then do it yourself!