1. Cut the local chicken and blanch it. No cooking wine. The chicken will become firmer after doing this. It is delicious and ready for use.
2. Prepare the hot pot base for sour soup with the Miao flavor.
3. Soak the angelica and wash it.
4. Peel the peanuts and walnuts well. Lycium barbarum soaks.
5. Add the hot pot bottom ingredients to the water, stir evenly, and bring to a boil.
6. Add all the ingredients.
7. Add chicken nuggets. Keep cooking.
8. Cover and simmer on low heat. Be sure to use a small fire.
9. Join in an hour. Pleurotus ostreatus and wolfberry add salt and mix with MSG.
10. Add the thinly sliced winter melon slices when you want to start the pan. Boil on high heat for two minutes. Then close the lid. Turn off the heat for a while to make it tasteful.
11. Pick up the pot and sprinkle some chopped green onions. Delicious soup pot, generally this chicken can be cooked for an hour and a half.
12. The bottom of the soup pot that has not been eaten at noon can continue to be eaten with vegetarian dishes in the evening.
Tips:The vegetables inside can be matched at will.
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