Half a fresh grass chicken, a handful of dried Tricholoma matsutake (about 10), appropriate amount of water, one piece of ginger, one star anise, a little salt and a little chopped green onion.

Methods/steps

1, thoroughly clean the grass chicken and cut it into small pieces.

2. Wash Tricholoma matsutake with cold water and cut into sections; Beat the old ginger flat and put an octagonal for later use.

Soak chicken pieces in clear water and a few slices of ginger for 2 to 3 hours, rub them vigorously every half hour or so, squeeze out water as much as possible, and change water to continue soaking.

At first, the water was turbid, but later it became very clear.

Finally, wash it again and put it in cold water. The amount of water is not about 1.5-2 times that of chicken nuggets. Cover the pot and simmer over medium heat. You can control the amount of water by yourself, but don't add water halfway. )

5. When it is about to boil (don't go far, watch), open the lid and skim off the impurities and blood foam, including grease, that gradually emerge with a foam skimming spoon. This gadget is very easy to use, and it can skim off most of the oil, not to mention impurities and blood foam. If not, use a small spoon, which is laborious and almost ineffective. )

6. After the soup is boiled, ensure that there is basically no blood foam and impurities, add Tricholoma matsutake, ginger and star anise, cover the pot, turn to low heat and cook slowly for about 1 hour until the chicken is crisp and rotten.

7. Finally, add salt, boil again, and turn off the fire.