Wash the black-bone chicken to remove its internal organs and chicken feet, then add cooking wine to warm water and cook it with strong fire. After the pot is boiled, take out the black-bone chicken, wash it with clear water to remove floating foam, blanch it to remove blood smell, put the black-bone chicken in a warm casserole, put the onion, ginger, mushrooms, salt, angelica and astragalus into the pot, cook it with strong fire, and stew it with low fire after the pot is boiled. After one hour, add the right amount.

Clean black-bone chicken, eviscerating, washing, and cutting into pieces; Soak Auricularia auricula and day lily in clear water, wash them, put them into a stew pot with black-bone chicken, add appropriate amount of clear water, stew for 3 hours with slow fire, and then stew black-bone chicken soup with Auricularia auricula and day lily.

Ginseng black chicken soup

Soak dried ginseng in warm water until soft, then wash and cut into sections, put it in a casserole, add broth and steam for about 30 minutes, and take it out. Split the black-bone chicken from the back and take it out in a boiling water pot. Put the steamed ginseng into the chicken belly, then boil the steamed ginseng soup, skim the floating foam and pour it into the casserole, add the black-bone chicken, add cooking wine, refined salt, monosodium glutamate, onion slices, ginger slices, mushrooms, ham, bamboo shoots and cooked lard, cover the casserole tightly, and simmer for about 2 hours with low fire after boiling.