1. Soak the morels in warm water for 20 minutes.
2. Soak the morel mushrooms in the water to settle, and take the top water for later use.
3. Carrot cut flower knife.
4. Cut into carrot flowers and set aside.
5. The fruit corn was cut into small pieces, and no fresh cordyceps flowers were bought, just a little dried cordyceps flowers at home.
6. Put an appropriate amount of leg bones into the pot with cold water, and blanch the water over a medium-to-small heat.
7. Boil it for a while or two, and skim out the foam.
8. Heat water in the casserole.
9. Put in the blanched leg bones and cut into a few slices of ginger.
10. Simmer on high heat for 30 minutes.
11. Put the fruit corn and dried cordyceps flowers on medium heat and cook for 15 minutes.
12. Add carrots and morel mushrooms, pour in the water for soaking morel mushrooms and continue cooking for 15 minutes.
13. The soup is clear and delicious.
14. Season with salt, chicken essence, coriander, and sesame oil. Finished product.
15. Finished product.
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