Preparation materials: 5g matsutake, 20g hericium, 5g bamboo fungus, 20g gordon, 20g lotus seeds, 500g chicken, appropriate amount of salt.

1. Soak the bamboo fungus and matsutake for 2 hours, cut the bamboo fungus into sections and set aside, as shown in the picture below.

2. Press and soak Hericium erinaceus in a bowl for 2 hours, squeeze and wash it 10 times under clean water to remove the bitter taste.

3. Soak the gorgon seeds and lotus seeds for 2 hours, wash and set aside for later use, as shown in the picture below.

4. Add water to the pot, then add the chicken and wait for 5 minutes, as shown in the picture below.

5. Then put the matsutake, Hericium, bamboo fungus, gorgon seeds, and lotus seeds into the pot, and add 2 liters of cold water.

6. Then bring the soup to a boil over high heat, then turn to low heat and simmer for 2 hours, as shown in the picture below.

7. After the time is up, add an appropriate amount of salt, stir and take it out of the pot. The matsutake soup is ready.