There are many kinds of mushrooms suitable for stew, such as Agrocybe aegerita, Morchella, Syringa, Hericium erinaceus and Cordyceps.

The skill of stewing mushrooms is also needed.

First of all, each mushroom is treated differently. For example, Hericium erinaceus is slightly bitter. After soaking and squeezing for many times, the bitter taste should be removed. The root of Agrocybe aegerita is very long, so it needs to be cut with scissors and cut into two parts. All mushrooms need to be soaked for about 40 minutes. Soak in cold water, not boiling water. If the weather is cold in winter, the soaking time can be extended.

The second is about the selection of mushrooms, which should be dry and odorless. There are no black spots, so it is recommended to use vacuum packaging, which is not easy to break.

Third, when cooking chicken soup, the chicken should be blanched, so that the soup can be fragrant but not turbid. If there is no blanching, the chicken soup will be oily and the soup will become greasy.

It takes at least one hour to boil the old fire soup with rich flavor and delicious taste, so as to thoroughly boil the taste of various ingredients and form a nourishing and delicious soup. In addition, the temperature of the soup is also very particular, because there is meat in the main ingredient, so we should first boil the soup with a big fire, and then slowly stew it with a small fire for more than an hour. In this way, the soup will taste delicious.