1. Prepare half a pockmarked rooster, chop it into even small pieces, soak it in clear water and wash it; Soak dried Lentinus edodes in clean water to remove hard roots; Slice ginger, cut onion into horseshoe slices, wash coriander and cut into sections for later use.

2. Boil water in the pot, blanch the mushrooms in boiling water for 30 seconds to remove the earthy smell, then pour them out and rinse them clean; Boil water in the pot, add cold water to the chicken nuggets, pour cooking wine to remove fishy smell, cook for about 2 minutes on medium heat, boil the blood in the chicken nuggets, remove floating foam after boiling, then pour out, rinse and control the water for later use.

3. Heat the pan with hot oil, fully slide the pan, pour out the hot oil and add cold oil, pour the chicken pieces into medium heat and stir-fry for 2 minutes to remove water. Stir-fried chicken pieces, add onion and ginger slices, continue to stir-fry the fragrance of onion and ginger, and then put the fried chicken pieces into a boiling casserole. Boil on high heat until boiling, and turn to low heat for 50 minutes.

After 4.50 minutes, add mushrooms, season with salt, add a few medlar, cover the pot and stew for 5 minutes, so that the delicate flavor of mushrooms can be integrated into the chicken soup. Sprinkle some parsley or chopped green onion after 5 minutes and serve.

Second, the old duck radish soup

1. Prepare half a duck, remove the butt and toes of the duck, chop the duck into small pieces, rinse it with clear water, add 2g of salt, 2g of pepper and 5g of cooking wine to remove fishy smell, stir until the juice is completely absorbed, and let it stand and marinate for half an hour; Peel the white radish and cut it into diamond-shaped pieces; Slice pickled peppers and ginger, and prepare some pickles for later use.

2. Boil the water in the pot, pour the duck meat, and pour a little cooking wine to remove the fishy smell. After the water is boiled, remove the floating foam from the pot and cook for about two minutes. Pour out the duck meat, rinse it with clear water and drain it for later use.

3. Heat a pan, put it in a vegetable oil pan, pour out hot oil after the pan slides, add cold oil, sprinkle a little pepper and stir-fry until fragrant, add pickled pepper and ginger slices and stir-fry until fragrant, add drained duck meat, stir-fry for about 3 minutes on medium heat, stir-fry the steam in the duck meat, and add kimchi to stir-fry evenly after smelling the meat flavor. Pickle can not only remove the fishy smell, but also add a special flavor to duck meat.

4. Then put the duck meat into a boiling casserole and pour some boiling water. This step can't use cold water, cold water can easily solidify protein. The stewed duck is hard and chewy. Boil until the water boils again, remove the floating foam from the pot and simmer for 50 minutes.

After 5.50 minutes, pour the radish into the pot, add a little salt to taste, cover the pot and cook for 5 minutes, so that the aroma of radish can be integrated into the duck soup. After the radish is stewed, it can be served.