1, boil the water, put the chicken pieces into a pot with cold water, add 1 tablespoon cooking wine, 2 slices of ginger and a little onion, and take them out after boiling the water.
2. Put a little oil in the pot, heat it, add ginger slices and green onions, stir-fry until fragrant, then add enough water, add chicken and ham, bring to a boil, and simmer for more than 1 hour (during which the blood foam needs to be drained).
3. Wash the mushrooms and cut into sections, and soak the medlar in hot water for later use; Stew the chicken soup until the chicken is crisp and rotten, and add the chopped mushrooms to continue cooking. At the same time, add the right amount of salt, add the drained medlar, sprinkle with chopped green onion and the right amount of pepper, and then take out the pot.
The preparation materials are as follows:
Ingredients: 1 chicken.
Accessories: ham, Coprinus comatus, Flammulina velutipes, small mushrooms, Lycium barbarum, ginger, green onions and shallots.
Seasoning: salt and pepper.
Tips:
1. Stir-frying ginger slices and green onions in oil in advance will be more fragrant, and the stewed chicken soup has no fishy smell. You can stir-fry in an ordinary pot and add water before transferring to a casserole for stewing.
2. Stewed chicken soup takes about 1-2 hours. Mushrooms are easier to cook and can be stewed for 5- 10 minutes, so they are added in the last step.
3. Lycium barbarum can be eaten directly after soaking in hot water, so it can be added to increase nutrition and color before final cooking.
4, ham makes the soup more fragrant, if not, you can not put it.