Puffed chicken soup
By VicentaLakin
MONKEY-HEAD MUSHROOMS HAVE HEALTHY STOMACHS, RETORTURE, CANCER RESISTANCE, NEPHRACTIC EFFICACY, RECENTLY COLLECTED A PACK FROM A FRIEND, PLUS A ROOSTER BROUGHT BACK FROM THE COUNTRYSIDE, THE BEST FOOD, AND A POT OF GOOD SOUP AND WARM STOMACHS. ON A COLD WEEKEND, WHEN LG CAME BACK FROM THE FIELD, IT WAS FATED THAT HE HAD DECIDED TO TAKE HIS STOMACH DOWN。
Recipe Recommendations
- local chicken a
- yam
- Hericium erinaceus sanduo
- red dates 6pcs
- Codonopsis 2 pieces
- ginger slices 4-5 sheet
- wolfberry
- salt appropriate amount
- cooking wine appropriate amount
Steps for Puffed chicken soup
1
PUMPING MONKEY MUSHROOMS, TEARING THEM TO PIECES. PS: I'M A LITTLE TOO BIG, NOT EASY TO TASTE, TO BE SMALLER, TO TASTE MORE
2
Get ready to go。
3
Half a pheasant, cut big pieces and wash up the water。
4
One quarter of the meds go to the skin, wash, and cut the roller。
5
The chicken in the soup pan
6
Into monkey mushrooms。
7
Rewind to step two。
8
Put in a proper amount of water。
9
The fire broke open and turned into a small fire for 40 minutes。
10
Powdered into the potion and boiled it in the fire for 20 minutes。
11
Five minutes。
12
Pour in the bubbled tummy and cook for 20 minutes。
13
Add the right amount of wine and salt, burn the fire for three minutes, turn off the fire, fill the bowls with a few onions to add fragrance, if any。