Black carrot, red mushroom chicken leg soup
By VicentaLakin
Recipe Recommendations
- white radish a
- Russula appropriate amount
- chicken legs of 3
- salt appropriate amount
- chives appropriate amount
- millet pepper optional
- coriander appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Black carrot, red mushroom chicken leg soup
1
Three chicken legs, please. Clean up the blood。
2
It's cooling in the pot。
3
I've got to get out of here. The chicken legs are tender and the stew is not greasy, which is why I don't use the whole chicken soup。
4
Cook the pot with a proper amount of water, put the chicken in, and put a few ginger in。
5
The fire opened, and the medium-to-small fire made it for 35 minutes。
6
Get ready for the white bubbles。
7
Red mushrooms wash water, cut the roots。
8
Temperature water immersed for 15 minutes. Don't pour out the water soak the mushrooms, make it clear a few times and then join the mushrooms。
9
A few more times, with mud on it。
10
Clarify the red mushroom soup。
11
The white carrots and the red mushrooms, together with the clarified red mushroom soup, fell。
12
Keep stewing for 20 minutes。
13
Quillery, rice pepper, onions。
14
Good white radish chicken soup。
15
It's salty。
16
The finished product。
17
The finished product。