Ham and Chicken Fir Mushroom Soup

Name: Ham and Chicken Fir Mushroom Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Cockroach; 50g Air-dried ham; 2 pieces Shallots; 6 pcs Peppercorns; 10g Peanut oil; 10g salt; 5g Chicken Bouillon Powder; 10g ginger; 1 bottle mineral water; 1 piece Melon

by [Snow Mountain Mushroom Flavor] Zen tea tastes blindly.

5.0 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

3

Lijiang's rainy season mushrooms are on the market in large numbers, which is a good time to eat Shanzhen!

Ham and Chicken Fir Mushroom Soup

1. Choosing the best chicken fungus

2. There is a lot of soil on the roots of fresh chicken fungus. Use a toothbrush or a soft sponge to scrub gently. Break the chicken fungus into an appropriate size by hand!

3. Peel the melons and cut them into circles, shred the ginger, shred the spring onions, shred the old ham, and break the chicken mushrooms.

4. Heat the oil in the pot for 8 minutes, add the shredded ham to fragrant, add an appropriate amount of water (add according to your own taste), I added about a bottle of mineral water, respectively add shredded ginger, green onion rings, and peppercorns, and wait for the water Bring to a boil, continue to add the melon and chicken fungus.