2. Slice the onion, ginger and garlic.
3. A short bone, drowning.
4. Put the base oil in the pot and saute the chives, ginger and garlic.
5. Stir-fry the mushrooms and pour in a little cooking wine to remove the fishy smell of the mushrooms.
6. Put the fried mushrooms, onions, ginger, garlic and bones into the casserole, heat the water and add enough at a time. Add some cooking wine and chicken essence.
7. After the fire boils, turn down the fire and cover the pot, but pay attention to keep the pot rolling.
8. Boil for 1-2 hours, and add salt 20 minutes before taking out. Then OK!