Sea Cucumber and Mushroom Chicken Soup
1.
Clean the chicken and chop it into small pieces
2.
Soak it in rice water for half an hour, and pour cold water into the pot
3.
Add ginger slices and chicken nuggets to blanch water, then rinse with water to remove blood foam
4.
Mouth mill slices, blanch water, slice green onion, ginger and garlic for later use
5.
Prepare the high-pressure fresh ginseng or water-fat dried ginseng, pour the chicken nuggets into the soup pot and add water to cover the chicken nuggets
6.
Add green onion, ginger, garlic, boil the water, skim the surface foam, simmer for 1 and a half hours
7.
Add sea cucumber and mouth grinder, add salt and cook for another half an hour
8.
Just put the wolfberry and coriander before starting the pot
Tips:
1. It is best to use native chicken. After dicing, it must be soaked in rice-washing water. This will not only remove the fishy but also make the chicken tender and the chicken soup more fragrant;
2. It takes a pot of cold water to remove blood foam;
3. Add enough water for the soup at one time, and it is best not to add it in the middle;
4. Add salt in the last half an hour to make the meat more tender.