1. Wash the Agaricus blazei and tea tree mushroom with water and soak them in more water. Soak for 3 hours to make the soup thicker.
2. Soak the vermicelli in water for 2 hours, or leave it alone.
3. Take out the Agaricus blazei and tea tree mushrooms and squeeze the water.
4. Use a colander to strain the water of the mushrooms for use.
5. Cut the chicken legs into small pieces, put them in cold water, blanch them, remove them, and remove the foam.
6. Cut green onion into sections, slice ginger and garlic. The package is ready.
7. Add a little oil to the pot and saute the onion, ginger, and garlic.
8. Add chicken nuggets, stir-fry with light soy sauce, cooking wine, and sugar.
9. Pour the bubble mushroom water.
10. Put the seasoning bag.
11. Put Agaricus blazei and vermicelli to stew.
12. Bring to a boil and simmer on a low fire.
13. Cook until the soup is reduced and the ingredients are soft and rotten. Season with salt and pepper.
14. Serving in a bowl.
Tips:Agaricus blazei and tea tree mushrooms can be soaked for a longer time, so that the nutrients of the mushrooms can be soaked and the soup will be richer.
