Fresh Mushroom Chicken Soup
1.
Take a free-range chicken, clean it after defrosting at room temperature, cut off your toenails and chicken butt, and don't throw it away.
2.
Chop into pieces of the right size.
3.
Add water to the pot, add the peppercorns, green onion and ginger slices, and add the chicken pieces under cold water. Cook for another 3 minutes after boiling.
4.
Wash the dirt and set aside.
5.
Put the chicken nuggets into an electric pressure cooker and add a proper amount of water to submerge the chicken. The soup will be more nutritious. Soup is the most nutritious. Add ginger slices.
6.
The pressure cooker selects the tired chicken and duck, and the soup cooking program starts to cook the soup.
7.
Select the function of adding dishes midway.
8.
Wash the mushrooms and tear them into filaments.
9.
When the time to add vegetables is up, there will be a prompt. Open the lid of the pressure cooker, add mushrooms and appropriate amount of salt to taste, and continue to cover the lid to cook the soup.
10.
After the program is over, open the lid after exhausting, add the wolfberry and stir.
11.
Add a little coriander and the delicious chicken soup is ready.
Tips:
1. Be sure to saturate the water before boiling the soup in the pressure cooker, so that the soup will be refreshing and not turbid.
