1. Cut the chicken into pieces, wash,
2. Pour into the pot,
3. Add water and patted ginger, (the amount of water cannot exceed 2/3 of the pot at most. I use a cast iron pot, which can prevent the loss of water to the greatest extent. If the casserole is cooked, the soup will be less.)
4. Boil for about 10 minutes, and start frothing, (this is not blanched, it tastes better, but frothing is needed)
5. After beating all the foam, add 4 or 5 peppers (to remove the fishy), a few dried wolfberries and red dates, and a teaspoon of Shaoxing rice wine.
6. Cover the lid and cook for 2 hours on medium and low heat (the cast iron pot does not need to be heated on high heat, and its thermal conductivity is very good. It is enough to cook on medium and low heat),
7. Take off the canopy of the bamboo fungus (the dry one is better)
8. This is not necessary, it will taste weird when cooked.
9. Soak in warm water for about 10 minutes,
10. The soaked bamboo sun is fat and fat,
11. Remove the tail,
12. Cut into small pieces,
13. The chicken broth that has been simmered for an hour and a half tastes great, add some salt,
14. Put all the bamboo fungus in,
15. Cover and simmer for about 25 minutes.
If you use a casserole, the amount of water should be increased slightly,