Home-made Mushroom Soup Hot Pot

Name: Home-made Mushroom Soup Hot Pot
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 Native chicken; 1 Stick bone; 200g bacteria; 8s Shiitake (dried); Some salt; 1 piece ginger; 12 Single garlic; Some Cooking Wine; 35 capsules pepper; 6 Millet pepper; 3 pcs Two Vitex; Some sesame oil; 2 pcs parsley; 2 pcs Chives; 1 piece celery; Soy sauce

by Qingquan Stone Rhyme

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

I found some wild fungus during the cleaning of the house on the weekend. I don't know what the specific wild fungus is. It was my mother's friend who picked it and dried it for us.
The plan was to fry meat, but my sister said that she wanted to eat mushroom soup hot pot. Therefore, I got up early in the morning and went to the vegetable market to prepare the ingredients for hot pot. I made a hot pot at home. The taste is not worse than the outside.

Home-made Mushroom Soup Hot Pot

1. Wash wild mushrooms and shiitake mushrooms in advance

2. Wash the cob bones by slapping them, and wash the local chickens into pieces (I got the cob bones and chicken directly at the vegetable market with the help of the chef. After I get home, I need to soak them in water for a while and wash them), cut the green onions into sections , A part of ginger is sliced and the remaining part is used directly for crushing.

3. Add water to the pot, add ginger slices and stick bones to a boil over high heat, and slowly remove the floating bubbles with a spoon. Take out the stick bones even when the oil foams

4. Add water to the pot, add the sliced ginger and chicken to a boil over high heat, and slowly remove the floating bubbles with a spoon. Take out the chicken even when the oil is frothy

5. Pour water into the casserole, add crushed ginger, spring onion, peppercorns, blanched cob bones and chicken nuggets. After boiling over high heat, add appropriate amount of cooking wine and boil for one minute, then turn off the heat and simmer slowly for no less than 2 hours

6. After the soup is boiled, add the soaked wild mushrooms together with the soaked water into the hot pot container, put it on the induction cooker and press the hot pot function, and then turn to medium-low heat and cook for 20 minutes.

7. According to the ratio of mushroom soup and soup base about 1:1, add the previously boiled chicken big bone soup to the mushroom soup, pick up the chicken and cob bones and put them into the hot pot container, add the remaining spring onion, ginger and the previous After the prepared garlic is boiled on high heat, turn off the medium and low heat and cook for 20 minutes. Now you can prepare the dipping dish. My dipping dish is: millet pepper, two vitex, coriander, chives, minced garlic, celery, sesame oil, salt and a little light soy sauce.

Tips:
1. When boiling the soup, be sure to simmer slowly
2. The ratio of the broth to the bottom broth is preferably 1:1, so that both the taste of the broth and the umami of the bottom broth
3. Be sure to add a lot of garlic, which can stimulate the taste of wild bacteria and detoxify
4. The dipping dish can be added according to their own taste, not necessarily according to my method