1. Scrape the mud feet with fresh matsutake, rinse quickly with water, and use a cotton cloth or kitchen paper towel to absorb the surface water.
2. One old hen, cut into larger pieces. Soak in clean water three times and remove.
3. Pour cold water into the casserole and turn on high heat. When the water is about to boil, the surface of the water starts to form a lot of froth, and the froth is quickly skimmed off. (Not Nao Shui is to keep the chicken soup pure) Turn to low heat and add salt and ginger.
4. Simmer the chicken soup for half an hour, then slice the matsutake mushrooms into the chicken soup. Continue to simmer for 1 hour.
5. After turning off the heat, do not remove the cover, it will be stuffy for about 10 minutes.
6. The delicious Matsutake chicken soup is out of the pot.
7. The meat in our stew soup is always uneaten. To avoid waste, I remove the chicken, add a little fry in the pot again, add garlic, ginger, light soy sauce, dark soy sauce, and oyster sauce to cook for a while. The process is roughly About 5 minutes. Because of the taste of matsutake, another special delicacy was born!
