Preparation materials: chicken leg meat, walnut, wax gourd, Shaoxing wine, salt, sesame oil, onion, ginger, tsaoko, aniseed and fennel. Practice steps: 1, onion cut into sections, ginger sliced, melon peeled and cut into large pieces; 2, chicken leg meat cut into pieces, cold water; 3, the fire is boiled, the blood foam in the chicken leg meat is boiled out, and the chicken leg meat is taken out and rinsed repeatedly; 4. Put clear water in the pot, add onion ginger, fennel, tsaoko, pepper and aniseed, pour the washed chicken leg meat, boil it with strong fire, cook it with Shao wine, and simmer for 30 minutes; 5. Add a little salt to taste and pour in melon and walnut; 6. When the melon becomes transparent, add a little sesame oil to the pot.

Chicken leg mushroom soup

Ingredients: 300g chicken, shiitake mushrooms, salt 1 teaspoon, 2 slices ginger.

Production method:

1. Prepare the required ingredients: I use rooster for chicken here, and seafood mushrooms and Pleurotus eryngii for mushrooms;

2, chicken cold water pot, add onion ginger cooking wine and blanch for about 2 minutes;

3. After taking it out, clean it with clear water again for use;

4. Rooting mushrooms, cleaning, and draining water for later use;

5. Put the chicken and mushrooms into the pressure cooker liner, then add ginger slices and salt, and add enough water; Press the soup button and cook for about 50 minutes;

6. Chicken and mushroom soup is ready. It's getting colder and colder. Cooking such a pot of chicken mushroom soup is light and delicious. Drinking a bowl after a meal will make you warm all over. Chicken soup is nourishing and more suitable for family to drink in winter!