Stewed Polygonatum Black Chicken Soup with Bamboo Fungus
1.
Slightly blanch the black-bone chicken after washing.
2.
After blanching, rinse and put in 2400ML of water and open fire.
3.
Peel the yam with a hob and cut it into the soup pot.
4.
Polygonatum odoratum is weighed and washed for later use.
5.
Put the polygonatum odoratum in the soup pot.
6.
Turn to low heat and simmer for 1 hour and 15 minutes.
7.
Wash the wolfberry.
8.
Stew until the last half an hour, soak the bamboo fungus in the water. Change the water in the bamboo fungus every 5 minutes.
9.
After soaking, gently press the excess water with your hands and put it in the soup pot. After washing the wolfberry, put it in the soup pot.
10.
Continue to simmer for 15 minutes and add salt to taste. Then turn off the heat.
11.
Finished product.