1. Five bamboo fungus and 10 grams of Cordyceps flower are rinsed and soaked in water. Cut corn into small pieces.
2. Put 150g of black-bone chicken pieces in a pot with cold water, add 1 tablespoon of Guyue Longshan Huadiao Wine, 3 slices of ginger, a piece of chives, boil for one minute, remove and rinse with hot water.
3. Add 1000g of water to the pressure cooker, add 1 tablespoon of Guyue Longshan Huadiao Wine, 3 slices of ginger, and one chive.
4. After the water is hot, add the chicken nuggets
5. Add the soaked cordyceps flower and water
6. Add the fruit corn cut into small pieces
7. After the pressure cooker is SAIC, simmer for ten minutes on low heat, turn off the heat, and turn on after natural pressure relief. If you like to eat lightly, use a small spoon to skim off the oil on the top.
8. Add appropriate amount of salt to the soup, add bamboo fungus cut into sections, cook for five minutes and turn off the heat.
9. Out of the pot, sprinkle with coriander.
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