condiments

Half black-bone chicken

300 grams of tofu

200g of Pleurotus ostreatus

condiments

Scalded garlic leaves

60 grams

chicken essence

Banshaocha

sesame oil

Half spoon

Chinese wolfberry

1 tablespoon

coriander

1 tree

Sichuan pepper

1 tablespoon

energy

1 block

Welsh onion

2-inch section

Cooking wine

2 tablespoons

Light soy sauce

1 tablespoon

white pepper

1 tea spoon

salt

1.5 teaspoon

Practice of keeping healthy black-bone chicken soup

1.

The big one is a spoon, and the small one is a tea spoon.

2.

Prepare half black-bone chicken, wash and cut into pieces, and prepare tofu, Pleurotus ostreatus and garlic.

3.

Put two bowls of water in the pot and boil the chicken in cold water.

4.

Keep the water boiling after it is boiled, and skim off the floating foam on the surface for about two minutes until there is no obvious floating foam.

5.

Put the onion, ginger and pepper into the seasoning ball.

6.

Add 2 tablespoons cooking wine and 1 teaspoon white pepper to the pot, put the seasoning ball into the pot, boil the water and simmer for half an hour.

7.

Tear Pleurotus ostreatus into small pieces and wash the sediment for later use.

8.

Wash garlic and cut it into inches for later use.

9.

Dice the tofu for later use.

10.

Remove the roots of coriander, wash and cut into powder for use.

1 1.

After stewing the chicken for half an hour, take out the seasoning ball, and then put the Pleurotus ostreatus and tofu into the pot.

12.

Add salt 1 0.5 teaspoon, soy sauce1teaspoon, wash Lycium barbarum and put it in the pot. After the water boils, continue to simmer 15 minutes.

13.

Finally, add garlic and coriander powder, add sesame oil and chicken essence, mix well and turn off the heat.