1. Step 1: Soak the colorful bacteria for half an hour in advance, then wash and wring dry.
2. Step 2: Soak the chicken nuggets in cold water in advance. After changing the water several times, until the blood is removed, put it into the pot after washing quickly, add an appropriate amount of water, add ginger, spring onion and cooking wine, and ignite for blanching and blanching You can use a spoon to scoop out the foam during the watering process.
3. Step 3: Wash the blanched chicken nuggets with warm water, and try to clean the foam on the top.
4. Step 4: Remove the chicken nuggets that have been quickly cleaned and drain the water.
5. Step 5: Pour the chicken nuggets into the casserole, add the washed colorful fungus, ginger, green onions, red dates, salt and a little cooking wine, and then add an appropriate amount of water. The amount of water is very important, and it is best to add enough at one time , 1.5-2 times more water than ingredients.
6. Step 6: Bring to a boil on high heat, then turn to low heat and simmer slowly for about 2 hours, seasoning, and then put the Cordyceps in the pot 10 minutes before starting the pot.
7. Step 7: Finally, pour the wolfberry in four or five minutes before starting the pot.
8. The eighth step: start the pot and serve out.
