An iron pot will do, here's how to do it.

Main ingredients: chicken (chicken, domestic) 1, mushroom (dry) 100 grams

Accessories: 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking wine, ginger 1/2 piece, water

1, clean chicken, remove the viscera and chicken oil chopped into small pieces

2, the pot of water on the fire into the chicken to blanch the blood froth and fish out of standby

3, rinse clean, soaked in water, and standby

3, dried mushrooms, and soaking, and soaked in fresh water, and then soaked in water. p>3, dry mushrooms rinsed, soaked in water, standby

4, another pot, add the right amount of water, put the blanched chicken pieces

5, into the ginger and cooking wine

6, add soaked mushrooms boiled on high heat and skimmed off the floating powder, turn to a low fire and slowly simmer for 2 to 3 hours, because it is the countryside of the chicken to simmer a little longer to the aroma

7, boiled until the chicken is soft and rotten. The chicken is soft and rotten, adjust the salt can be eaten