Accessories | Two

Dictyophora | Appropriate amount

Cordyceps | Appropriate amount

Lotus seeds | Appropriate amount | Appropriate amount

Onions | Appropriate amount

Ginger slices | 3 pieces

Cooking wine | 2 spoonfuls

Salt | A little. After the mushroom body expands, squeeze it repeatedly, wash it with clear water, and change the water frequently to remove the yellow impurities of Hericium erinaceus.

2. soak dictyophora indusiata in salt water. After swelling slightly, the white impurities on the surface of Dictyophora dictyophora were removed. Be careful when peeling off impurities to avoid damage of dictyophora indusiata.

3. Wash the cordyceps and lotus seeds with clear water and soak them for five minutes.

4. Wash Coprinus comatus and cut it into pieces for later use.

5.? Washing Hericium erinaceus, squeezing out water and tearing into small pieces; Remove the tail of Dictyophora indusiata and cut into sections.

6. Freeze the fresh chicken for three hours after buying it. After thawing naturally, clean it and peel off the skin on the neck of the chicken. There are many bacteria in this part, so you can also discard the excess oil on the chicken, which makes the chicken soup more refreshing.

7.? In order to ensure that the stewed soup is cool and not turbid, delicious and odorless, it is necessary to fly the whole chicken first. It is not advisable to cook the whole chicken in cold water. It is best to cook the whole chicken in warm water, add a little cooking wine, and then cook for seven to eight minutes. In the process of cooking, turn the whole chicken at the right time.

8.? After the flying water is finished, the meat should be washed with cold water immediately, and then put into a casserole to stew the soup. At the same time, add the auxiliary materials Hericium erinaceus, Dictyophora dictyophora and Cordyceps.

9. It's best to cook chicken soup in a casserole with ginger slices. After the onion festival, boil it over high fire for 1 minutes, skim off the white floating powder with a spoon, and then turn to low heat. The degree of boiling should be controlled in a state that seems to be boiling. In the process of boiling soup, try not to uncover it. Uncovering it is easy to "run out of breath", so the soup will lose its original flavor.

1. After boiling for one or two hours, add Coprinus comatus and Dictyophora, and continue to stew. Put salt and other condiments in the soup when it is almost ready. Don't stir it after adding salt, it will leave a smell of raw salt. After adding salt, turn to high heat for 1 minutes, and don't uncover it halfway, so that the chicken soup will have a stronger flavor.

Cold

Freeze the fresh chicken before stewing. After you buy it, you should freeze it in the freezer for about 3 hours before taking it out to thaw and cook the soup. Doing so is the same as the principle of discharging sour meat. When an animal is suddenly killed, it will naturally release a variety of toxins; And the temperature of the newly killed chicken is more suitable for bacterial reproduction. Freezing at this time can not only sterilize, but also make the chicken naturally transition from "stiff period" to "mature period". This kind of chicken meat is the best, and the soup made will be more delicious. Keep the chicken intact. It is not advisable to chop the chicken in chicken soup, so that there will be no minced meat and bone residue that will affect the taste, and the loss of chicken flavor can be reduced. The most important chicken is tender!