Wuji Nuonggong Soup
1.
Prepare the ingredients, wash the peeled yam and carrots and cut into hob pieces, cut the tricholoma into four pieces, chop the cleaned black-bone chicken into pieces, and use boiling water to remove the blood foam.
2.
Put the green onion ginger, wolfberry, peeled longan, and jujube into the pot.
3.
Add the cut carrots, yam, black-bone chicken, and a little salt.
4.
Choose the chicken and duck mode and wait to eat.
5.
Dangdang~ delicious out of the pot~
Tips:
1. It is best to choose live black-bone chicken, which is not only effective but also delicious.
2. Put less salt and lighter to highlight the original taste of black-bone chicken soup.
3. Put the red dates in whole, otherwise they will be boiled, but it is best to cut a small bit in advance, which is conducive to the taste.
4. There is more fat under the skin of black-bone chicken, and I don't like the feeling of too much oil slick, so a lot of chicken fat is removed when dicing.
5. If possible, it is best to use a casserole to simmer slowly, the effect will be better~