1. Clean the slaughtered broilers.
2. Soak the mushrooms, matsutake, and black fungus in boiling water for more than 30 minutes.
3. Boil the chicken in a pot under cold water.
4. After the water comes out, remove the boy chicken.
5. Rinse with warm water.
6. Wrap the garlic, ginger, and green onion knots with gauze.
7. The gauze bag is stuffed into the belly of the chicken to make these seasonings more into the meat of the chicken.
8. Put the boy chicken in a casserole, add boiling water, do not add any more water on the way.
9. After the water has boiled, add one spoon of salt and two spoons of rice wine.
10. Add shiitake mushrooms, matsutake and black fungus, turn off the heat and simmer for two hours.
11. Add the Pugua in the last 10 minutes and turn on medium heat until it comes out of the pot.
Tips:After the chicken is cooked in the chicken soup, the meat will become very woody, but the shiitake mushrooms are particularly delicious, not to mention the extremely delicious chicken soup.
