Ingredients: 1 chicken, mushrooms, 2 tablespoons of cooking wine, 1 tablespoon of salt, 4 slices of ginger, more than a dozen medlars, 1 tablespoon of delicious, seven or eight jujubes, and half a onion.

1, dry goods need to be washed and soaked, except medlar and jujube. Cold water is used for five or six hours, and the water of many kinds of mushrooms is also dark, so you don't have to throw it after soaking. You can use it when stewing chicken.

2, dry goods need to be washed and soaked, except jujube and medlar. When the remaining warm water is soaked in five or six small pieces, there is no need to heat it in the middle. The water for soaking mushrooms is dark, so you don't have to throw it away after soaking. When stewing chicken, of course, don't bother to use fresh goods, just use them directly.

3. Cut the chicken into pieces, wash the blood with warm water, and don't blanch it here, otherwise the chicken will not be easy to taste. If the taste is heavy, you can marinate it, a spoonful of cooking wine and a few slices of ginger.

4. Put the chicken into the pot, and you can use it directly if you have a rice cooker at home. At this time, you can pour in the water for soaking mushrooms. If the water is not enough, add ginger, salt, onion and cooking wine. After the pot is boiled, remove the dog floating on the water and pour in the mushrooms and jujube. Be careful not to put the medlar first, cover the pot, and the iron pot needs to be stewed for an hour and a half.

5. finished product. Because there are many kinds of Pleurotus eryngii, the soup is a little dark, but it is ok to stew it, and the chicken will be boneless at the entrance.