1. Soak the shiitake mushrooms and fungus with water in advance.
2. Soak the mushrooms for about 1 hour. Wash the mushrooms, cut them into small sections, and re-add clean water to continue soaking.
3. After the fungus is soaked, remove the impurities, wash it, and drain the water for later use.
4. The fresh chicken I bought (I used half) was washed with clean water in advance, and placed in the Maifan stone gall in the Midea AH pot. (If it is not fresh chicken, it needs to be blanched to remove blood foam)
5. Add fungus and shiitake mushrooms.
6. Slowly pour the water for the second soaking fungus into the pot, and finally the water with a little impurities needs to be poured out.
7. Add ginger slices, star anise, dried chili, and green onions.
8. Add the right amount of cooking wine, the five-year-old rice wine I used, not a lot.
9. Put the medical stone gall into the Midea AH pot.
10. Close the lid, click the "Porridge/Soup" button twice to enter the soup mode, and then click the "Start" button to start cooking.
11. When there are 10 minutes left on the countdown day, add the wolfberry, remove the green onions, ginger, star anise, and dried chili.
12. According to your taste, add salt to taste and continue to cook for 10 minutes.
Tips:1. The whole process takes about 90 minutes.
2. Fresh chickens do not need to be blanched. If they are not fresh enough, they need to be blanched to remove blood foam.
3. Take out the green onions, ginger, star anise, and dried chili to keep the soup clear.
4. Goji berries are prone to rotten after being boiled for a long time. I don't like too rotten goji berries, so I put them later.
5. It's super convenient. After all the ingredients are put into the maifan stone gall, they can be simmered in the Midea AH pot at one time.
