400g of native chicken, 400g of dried cuttlefish, fresh mushrooms100g, 20g of cooking wine, ginger10g, 3 shallots and a proper amount of pepper.

working methods

1. Prepare raw materials in advance.

Dried cuttlefish is salted, so it needs to be soaked in water in advance 1 hour.

2. Cut the chicken into pieces, blanch in water with ginger slices and cooking wine, remove and drain.

Be sure to clean up the fishy smell of chicken pieces before cooking soup, and add appropriate amount of ginger slices and cooking wine to remove the fishy smell when blanching.

3. Clean fresh mushrooms and cut them in half with a knife for later use.

4. Tear the film of soaked cuttlefish dry skin clean, and then cut it into blocks with a knife.

5. put a small amount of oil in the pot, add the drained chicken pieces and stir fry until the oil comes out.

Chatter: putting a little oil in the pot can prevent the chicken pieces from sticking to the pot. Remember to use less, because the subsequent chicken pieces will be very oily. If you put too much oil, chicken soup will look greasy.

6. After the chicken pieces are fried and fragrant, add enough water at one time when pouring the water that has just been cooked. Remember to add water in the middle to affect the taste of the soup.

7. After the soup is boiled, add dried cuttlefish and fresh mushrooms, and boil over high fire instead of simmering 1.5-2 hours.

8. When the soup is cooked, sprinkle some chopped green onion and pepper.

Dried cuttlefish contains salt, so there is no need to add salt.

A bowl of soup is delicious enough to make you doubt life.