1. Prepare ingredients.
2. Wash the red dates and wolfberry and soak for ten minutes.
3. Wash the seafood mushrooms and shiitake mushrooms, and beat the shiitake mushrooms with a knife.
4. Pour water in the pot, add chicken legs, add ginger slices and cooking wine, boil and blanch water.
5. Put the blanched chicken drumsticks in a small casserole. Add shiitake mushrooms, seafood mushrooms, red dates, ginger slices and green onions.
6. Fill up with water.
7. Stew in water for two hours.
8. After the stew, add the wolfberry and salt.
9. Keep simmering for 5 minutes.
Tips:1. Blanch the chicken legs in water to remove the blood foam and fishy smell, and the soup will taste good.
