1. I used Boletus edulis, Agaricus blazei, and a wild mushroom together with boiling water. (The seller of wild mushrooms said that in general, it’s better not to exceed 3 kinds of wild mushrooms. There is nothing wrong with it. Don’t put too many, or if there are too many and too mixed, you can’t put them together and they may be poisoned! People say it!)
2. Mine is a black-bone chicken specially brought from my hometown, and then washed and chopped into small pieces with a knife, not too big.
3. After the black-bone chicken is chopped and washed, the blood is blanched in a pan under cold water. Boil cold water and cook for 2 minutes!
4. Remove the blanched chicken nuggets from the pot and rinse them with warm running water and drain them.
5. After the wild fungus is soaked, wash it repeatedly with warm water several times until the washed water does not contain any impurities (some small wild fungi have more mud and sand, so they must be washed repeatedly, otherwise the soup will affect the taste!)
6. Pot chicken pieces under cold water, then add a piece of crushed ginger. Remember to add enough water at once, otherwise adding water in the middle will affect the quality of the soup.
7. About half an hour after the chicken broth is boiled, speed up the stewing of wild mushrooms and wolfberry, and then turn to low heat and simmer slowly until the chicken is soft and rotten.
8. Add a little salt and cook for a few minutes before starting the pan.
Tips:Adding wolfberry to the soup can make the color fresher and more delicious!
