Mushroom Chicken Soup
1.
Wash the chicken, cut into pieces, and put it in a bowl.
2.
Pour an appropriate amount of water into the pot, heat it, and pour the chicken into the pot. Boil for 2 minutes after the water has boiled. Remove and wash with clean water, set aside.
3.
Pour the chicken into the pot, add the sliced ginger, white onion, and star anise.
4.
Pour an appropriate amount of water into the pot, cook the cooking wine, cover the pot, press and hold the soup button to boil the soup regularly for 1 hour.
5.
Remove the knots of the crab-flavored mushrooms and wash them; remove the knots of the white jade mushrooms and wash them; tear the Xiuzhen mushrooms into two large flowers and wash them. Put it together on the plate.
6.
Wash the wolfberry with water and put it in a plate.
7.
After half an hour, open the lid, pour the Xiuzhen mushroom, crab-flavored mushroom, white jade mushroom and wolfberry into the pot together, and mix well with a spoon. Cover the pot and continue to cook the soup.
8.
When the soup is almost ready, add salt to taste and mix well to get out of the pot.
9.
Bowl.
Tips:
You can also put your favorite mushrooms, such as shiitake mushrooms, hericium edodes, white mushrooms, and so on.
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