Chicken Soup with Tea Tree Mushroom
1.
Cut off the stems of dried tea tree mushrooms, wash, soak in warm water for 10 minutes and set aside
2.
Wash the chicken and cut into pieces
3.
Peel the ginger and cut into slices
4.
Put chicken, tea tree mushroom and ginger slices in a casserole
5.
Pour in clean water that has soaked in ingredients, and the water for soaking tea tree mushrooms can also be poured in (the amount of water can be determined by the individual)
6.
Put the casserole on the stove and boil on high heat
7.
If there is foam, use a spoon to skim the foam
8.
Add a spoonful of cooking wine
9.
Cover the pot, turn the high heat to a low heat and cook it slowly for two to three hours (it is recommended to leave a seam on the pot lid, do not cover too tightly, so as to avoid the hot soup overflowing the pot)
10.
After boiling, add proper amount of salt.
11.
The casserole is hot and the casserole is hot
Tips:
1. Soak tea tree mushrooms in warm water in advance, and they won’t become rotten after boiling for a long time;
2. Tea tree mushrooms are relatively hot, and it is recommended to drink less if they are easy to get angry;
3. The chicken is the last choice of local chicken, the taste is more tender.
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