material

1 chicken, 1 small ham, 1 Coprinus comatus, a little Flammulina velutipes, a little small mushrooms, a proper amount of Lycium barbarum, ginger, onion, salt and pepper.

working methods

1. Wash the chicken for use.

2. put a little oil in the pot, heat it, add ginger slices and green onions and stir-fry until fragrant.

3. Then add enough water, put the chicken and ham into the fire to boil, and simmer for about 1 hour (during which the blood foam needs to be drained).

4. Wash the mushrooms and cut them into sections.

5. soak the medlar in hot water for later use.

6. Stew the local chicken soup until the chicken is crisp and rotten, add the chopped mushrooms and continue to cook, and add the right amount of salt.

7. Add the drained medlar and sprinkle with chopped green onion and appropriate amount of pepper before taking out the pot.

Yam stewed chicken soup

material

Peasant chicken 1, yam 1, medlar 1, onion ginger, cooking wine, salt.

working methods

1. After the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the onion and ginger, slice the ginger, and beat the onion into onion knots.

2. Put the cut chicken pieces into the pot, add enough cold water and bring to a boil.

3. Remove floating foam.

4. Add a tablespoon of cooking wine.

5. Add ginger slices and onion knots.

6. After boiling, turn to low heat, cover and simmer for about 30 minutes.

7. Peel the yam and cut it into small pieces, put it in the pot, and continue to cover it for 10 minutes.

8. Wash Lycium barbarum with clear water, open the lid and add it, continue to cover it for 0/0 minute, open the lid and add salt to taste.