1. The red mushrooms should be washed with water to remove the dust. Cut off the roots.
2. Soak in warm water for 10 minutes.
3. The soup color is mellow and red, remove the red mushrooms and rinse several times for later use.
4. Red mushrooms that wash away the mud and dust.
5. The soup settles, pour out the clean soup, and clear out the sediment on the bottom of the bowl. Clarify several times.
6. The clarified soup is clear and mellow. spare.
7. Cut coriander and millet pepper and set aside.
8. A soil rooster.
9. Wash the blood with clean water, and put cold water into the pot.
10. Boil it and turn off the heat.
11. Remove the washed foam and set aside.
12. Put the blanched chicken nuggets into the pot, add a few slices of ginger with an appropriate amount of water.
13. Bring to a boil on high fire.
14. Simmer over medium-low heat for 40 minutes.
15. Put the carrots in.
16. Simmer for fifteen minutes.
17. Add the red mushrooms and pour the clarified soup together.
18. Simmer for 8, 9 minutes and turn off the heat. Red mushrooms are not easy to stew for a long time.
19. The soup is rosy.
20. Appropriate amount of salt, chicken essence, white pepper to taste, coriander, and garnish with millet pepper.
21. Finished product.
22. Finished product.
23. Cut the carrot into pieces with a hob.
