Stewed Chicken Soup with Tea Tree Mushroom
1.
Chop the chicken after being cleaned
2.
Boil water in a pot of cold water
3.
The blanched chicken is drained and set aside
4.
Sliced ginger, garlic, red pepper, pepper, star anise, cinnamon for later use
5.
Soak the dried tea tree mushrooms overnight in advance
6.
Wash the brewed tea tree mushrooms, remove the roots, and cut into sections
7.
Heat oil in a pan, saute ginger, garlic and aniseed
8.
Add chicken nuggets and stir fry
9.
Stir-fry until the surface of the chicken nuggets is slightly yellow, add cooking wine
10.
Put in light soy sauce
11.
Add soy sauce and stir fry for color
12.
Add water
13.
Add red pepper
14.
Add rock sugar
15.
Bring to a boil and add tea tree mushrooms
16.
Stir well
17.
Then pour all into the inner pot of the electric pressure cooker and select the chicken program
18.
After the program is over, the pressure is released automatically, open the lid, add salt and chicken essence to taste
Tips:
After blanching, the chicken nuggets should be drained so as not to splash oil when they are fried.