Bake it for about 2 hours.

Ingredients: 1 native chicken (1000g), 50g dried morels, 300g fish maw, 150g dried conch, 5 fresh abalone (can be ignored), 5g wolfberry, 5 red dates, 3 slices of ginger, 1 chive, 2 spoons of Huadiao wine, appropriate amount of salt

How to make chicken soup with morels, fish maw and conch slices:?

1. The processed chicken can be whole, chopped into large pieces, or cut into small pieces. Personally, I like to chop the large pieces into pieces and then blanch them for later use.

2. Soak the morels in clean water in advance to soften them. Rinse them with clean water several times to flush out the mud and sand trapped in the mushrooms.

3. Prepare other ingredients.

4. The soaked fish maw needs to be boiled with scallions and ginger in a pot of boiling water in advance, then blanch the fish maw in water to remove the fishy smell, remove it and set aside.

5. Blanch the cut abalone in the same way as the fish maw and put it aside for later use.

6. Pour an appropriate amount of water into the soup pot, add the chicken, dried conches, red dates, and ginger slices. Bring to a boil over high heat for ten minutes and then turn to medium-low heat.

7. After 1 hour of boiling.

8. Drop the processed morels into the soup.

9. The morels that have been cooked for half an hour are already soft.

10. Then, drop in the fish maw that has been soaked in water.

11. And processed abalone.

12. Boil the wolfberry seeds for 10 minutes.

13. Finally add Huadiao wine to enhance the aroma and turn off the heat after 5 minutes.

14. Season with salt and done!

15. Sweet and delicious morel fish maw and dried conch chicken soup.