1. Put the Cordyceps flower into the water, clean it, and install it for later use.
2. Tea tree mushroom bubbles, soften, clean, cut into your favorite length, set aside.
3. Prepare a few slices of ginger.
4. Bring water to a boil in a pot, put the ribs down and boil. My chicken nuggets were left over when I chopped the chicken for nothing, so I don’t boil the water anymore.
5. Chicken nuggets, spare ribs, cordyceps flower, tea tree mushroom, ginger, all put in the soup pot.
6. Add water, bring the fire to a boil, turn to the lowest fire, and boil it.
7. When the fire is simmering, we can clean the corn and cut it into sections.
8. After about two hours, add the corn, add salt, and continue to slurp until you can cook for as long as you want, as long as you don’t boil the water dry. I usually cook it for another half an hour.
9. I usually don't eat the meat in the soup. I don't think it tastes good, but I like the side dishes.
Tips:Cut the corn shorter when you cut it, so it's easy to nibble on when you eat it. Don’t cut with brute force. Use a knife to cut it down a little bit. This depth is to cut through the corn kernels and reach the corn stalks. Cut the stalks a little bit in. Then use the knife to pry it left and right, and the corn stalks will break. It doesn't take much effort to cut this way. Because the other side of the corn is cracked by the broken stem, it is still intact, and there will not be a lot of broken and juice left. If you don't know whether it is clear, you need to practice and explore by yourself.
