Black-bone chicken, half dried cuttlefish, 2 red dates, 6 Chinese wolfberry, a pinch of mushrooms, 5 pieces (soaked) ham, 4 pieces of scallops 10, more than one piece of ginger (crushed), and appropriate amount of salt 10 or so.

Practice steps

Step 1

Boil the black-bone chicken in cold water, skim off the floating powder and wash it for later use.

Step 2

Dried cuttlefish is soaked in rice washing water for more than 3 hours, and clear water is also acceptable.

Step 3

Soak the dried cuttlefish, wash and cut into large pieces, and keep the cuttlefish bones.

Step 4

Wash all the raw materials for later use.

Step 5

Pour a proper amount of water into the casserole, put the smashed ginger into the pot and heat it with a big fire.

Step 6

After the water is hot (no need to boil), add the black-bone chicken to boil, then add the dried cuttlefish to boil, and finally pour all the auxiliary materials into the pot, simmer for 5 minutes, turn to medium-small fire for 50 minutes, simmer for 1 minute before turning off the fire, and add salt to taste.

Step 7

The soup is delicious, the meat is soft and rotten, and the cuttlefish is dry.