Ingredients: 100 grams each of Coprinus comatus, straw mushroom, tea tree mushroom, old man’s head mushroom and tiger palm mushroom.

Seasoning: appropriate amounts of salt, chicken essence, pepper, chicken broth, starch, and salad oil.

How to do it?

1. Cut the raw materials into uniform sizes, wash and blanch.

2. Heat the oil in the pot, add the raw materials, add chicken soup, salt, chicken essence, and pepper to taste, cook for 10 minutes, and thicken.

1. Wash the slaughtered chicken, chop it into pieces, and drain it with a little water;

2. Wash the shiitake mushrooms, copri mushrooms, and shimeji mushrooms; remove the hard stems from the shiitake mushrooms , cut in half; slice Coprinus comatus;

3. Pour boiling water into a large stew pot, add all ingredients, cover and simmer for two hours, season with salt and serve.

1. Chop the chicken legs into pieces, cut the carrots into flowers, soak and wash the fungus, wash and cut the Coprinus comatus into halves, slice the ginger, wash and tie the green onions and set aside; put the chicken legs, ginger slices and green onion knots in the casserole. Pour in a small amount of brandy and bring to a boil over high heat;

2. Boil for about 10 minutes, skim off the foam, add the carrots and simmer over low heat, and remove the green onion knots;

3. Stew for about 15 minutes, turn to high heat, add Coprinus comatus, bring to a boil, turn to low heat and simmer for about 10 minutes, add black fungus and simmer for about 10 minutes, finally add salt and simmer for about 5 minutes, turn off the heat. The total time is about 45 minutes. Sprinkle with green onion when eating.

Accessories: ham? Coprinus comatus? Enoki mushrooms? Mushrooms? Wolfberry? Ginger? Green onions? Spring onions

Seasoning: salt and pepper

Method

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1. Clean the chicken and set aside; heat a little oil in a pot, add ginger slices and green onion segments and stir-fry until fragrant, then add enough water, add the chicken and ham Bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour or more (drain any blood foam during this period);

2. Wash and cut the mushrooms into sections, soak the wolfberries in hot water and set aside; stew the chicken soup until the chicken After crispy, add the chopped mushrooms and continue to cook. At the same time, add an appropriate amount of salt. Before serving, add the drained wolfberry, sprinkle with chopped green onion and appropriate amount of pepper.

Tips

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1. Stir-fry the ginger slices and green onions in oil in advance, which will make them more fragrant. The stewed chicken soup will not have a fishy smell. First put it in an ordinary pot and stir-fry until fragrant, then add water and then transfer it to a casserole to stew;

2. Stewing chicken soup takes about 1-2 hours. Mushrooms are easy to cook and only need to be stewed for 5-10 minutes. So add it in the last step;

3. After soaking the wolfberry in hot water, it can be eaten directly, so it can be added before serving to increase nutrition and color, and it does not need to be cooked for a long time;

4. Ham makes the soup more fragrant. If it is not available, you can leave it out

1. Soak the money mushrooms and fungus in advance and wash them. Tear the fungus into small florets. Wash and tear the Coprinus comatus into pieces. Peel and cut into half, soak in cold water and set aside

2. Clean the grass chicken and put it in a casserole, add 3 slices of ginger, a green onion, half a bowl of beer and let it sit for 20 minutes

3. Add enough water to the casserole, bring to a boil over high heat, skim off the foam, boil for 20 minutes, remove the green onion knots, and add two spoons of beer

4. Add Coprinus comatus, money mushrooms and For the fungus, turn to low heat and simmer for 1 hour

5. Skim off the floating oil, add the water chestnuts, and simmer for another 1 to 2 hours. Sprinkle salt to taste before drinking the soup