1. Soak the dried lotus leaves in water for more than two hours. If it feels too large, you can cut it and use it.
2. Wash the mushrooms and fungus to soak the hair, and wash the cordyceps flowers for later use. No Cordyceps flowers can be left alone.
3. Boil the water, add some salt, and add the soaked shiitake mushrooms to blanch the water. Remove and put cold for later use.
4. Put the shiitake mushrooms, fungus, cordyceps flower, chicken nuggets, and ginger together in the pot.
5. Add to the plate, soy sauce, cooking wine, oyster sauce and other seasonings
6. Stir well and marinate for more than 4 hours, or put in the refrigerator and marinate overnight.
7. Add water to the pot and spread the lotus leaves on the steamer. Place the marinated chicken nuggets in the lotus leaves. Boil the water and steam for 30 minutes. Here I use a chicken, which weighs about two catties. If the amount is small, the time can be reduced appropriately.
8. Open the lotus leaf and sprinkle a little chives on it.
