Classic Finale Soup for The Annual Banquet [sea Cucumber and Mushroom Chicken Soup with Fresh Eyebrows]
1.
1. Clean the local chicken and chop it into small pieces.
2.
2. Soak in rice-washing water for half an hour, and pour cold water into the pot.
3.
3. Add ginger slices and chicken nuggets to blanch water, then rinse with water to remove blood foam.
4.
4. Mouth mill and slice, blanch water, slice the onion, ginger and garlic for later use.
5.
5. Prepare high-pressure fresh ginseng or water-fat dried ginseng, pour the chicken nuggets into the soup pot and add water to cover the chicken nuggets.
6.
6. Put the green onion, ginger, and garlic, boil the water to remove any foam on the surface, and simmer for one and a half hours.
7.
7. Put in sea cucumber and mouth mill, add salt and cook for another half an hour.
8.
8. Put the wolfberry and coriander before the pot is ready.
Tips:
1. It is best to use local chicken. After cutting into pieces, it must be soaked in rice-washing water. This will not only remove fishy but also make the chicken tender and the chicken soup more fragrant.
2. It takes a pot of cold water to remove blood foam.
3. Add enough water for the soup at one time, preferably not in the middle.
4. Add salt in the last half an hour to make the meat more tender.