Raw materials:
2000g of old hen, 65438 0.500g of pig bones, 65438 0.000g of dried Tricholoma matsutake, 65438 0.000g of dried morel, 65438 0.000g of dried termitomycetes, 250g of fresh cephalosporin, 200g of fresh chicken legs, cooking wine and pepper water (50g of pepper granules).
Production method:
(1) Slaughter and clean the old hen, chop it into large pieces, blanch it with pig bones in boiling water for 5 minutes, take it out and rinse it, then put it in a pot, add 10 kg of water, ginger and onion, simmer for 5-6 hours, skim off the floating foam, add cooking wine and pepper water, and filter to keep soup.
(2) Wash dried Tricholoma matsutake, dried Morchella esculenta and dried termitomycetes with clear water, put them into a pot, add 3 kg of clear water, simmer with low fire until the soup turns yellow, and take out the fungi to get juice; Wash the cooked fungi with clear water, put them in plates respectively, and eat them with sliced fresh cephalosporins and fresh chicken legs.
(3) Mix the two cooked soups, put them into a hot pot basin, and add onion, garlic slices, chicken essence, salt 10g and chicken oil to taste. (4) Mix 5g of sesame oil, vinegar, salt, oyster sauce, monosodium glutamate and chopped green onion to make dipping sauce.
Production key:
1, when cooking chicken soup, you must choose the old hen to hang it.
2. Dried wild mushrooms contain a lot of sediment and must be cleaned.
3. When chicken soup and mushroom soup are mixed, the ratio is 1: 1. Too much chicken soup and not enough bacterial smell; If there is too much mushroom soup, the color will be bad.
4. Garlic slices must be placed in wild mushroom hot pot to be fragrant, and garlic slices also have the function of sterilization and detoxification. If necessary, you can also add a proper amount of garlic to the dip to taste.