1. Cut half of the grass chicken into small pieces and clean it.
2. Boil the pot under cold water, pick it up, clean it, and drain the water.
3. Tear the flat tip into strips, wash in cold water, scrub repeatedly to remove the salt, and soak in clean water.
4. Put the chicken nuggets in a saucepan, add an appropriate amount of water to cover the chicken nuggets, add rice wine and ginger slices.
5. Cover the pot, turn to a low heat and simmer until the chicken pieces are crispy.
6. Prepare the side dishes. Cut the carrot into small pieces, tear the black fungus into small pieces, and squeeze the flat tip to remove the moisture.
7. Place the side dishes in the pot, season with salt, turn to medium heat, and simmer until the carrots are soft and rotten.
8. Before turning off the heat, sprinkle in chopped chives.
9. Finished picture.
Tips:1. Boil the chicken nuggets, preferably in a pot under cold water, and rinse with hot water after picking it up.
2. The chicken soup is delicious, no need to add umami seasoning.
3. The flat tip is relatively salty, so it is necessary to repeatedly scrub and soak to remove the salt.
4. It is best to add enough water for the stew at one time.
