Chicken soup with sheep liver fungus

Chicken soup with sheep liver fungus

Introduction:

"The role of sheep liver fungus: sheep liver fungus is a very valuable edible fungus in the world, is a high-level nutritional tonic. It is rich in protein, polysaccharide peptide, carbohydrate, multiple vitamins, more than 20 amino acids and trace elements. It has the functions of tonifying kidney, strengthening yang, tonifying brain and refreshing; it can obviously improve the deficiency of essence and kidney, impotence, hyposexual function and frigidity of sexual desire; it has good curative effect on dizziness and insomnia, gastrointestinal inflammation, weakness of spleen and stomach, dyspepsia and poor diet. Long term consumption can prevent cancer, fight cancer, inhibit tumor, prevent cold and increase human immunity, which has important development value in medicine and health care. "

Production steps:

Step 1: prepare all materials.

Step 2: fresh sheep liver fungus. (dried sheep's liver fungus is sold on the Internet. It must be soaked in warm water. Don't pour out the wine red soup after soaking. Finally, stew it with chicken soup.)

Step 3: wash the fresh sheep liver fungus and put it in water.

Step 4: blanch the chicken, add cooking wine and remove the fishy smell.

Step 5: another pot, put in the right amount of water, soak the sheep liver fungus and soup together into the pot.

Step 6: put in Chaiji, onion, ginger and dried Hawthorn slices in turn, and simmer together for about 50 minutes (pressure cooker is OK)

Step 7: after the pot, put the right amount of salt on it. Don't put chicken essence and other seasonings. The taste of soup is very fresh, and it is the best health care product in autumn.

Materials required:

Chaiji: half a chicken

Hepatica: 7

Onion: 2 segments

Ginger: 4 tablets

Dried Hawthorn slices: 3 slices

Cooking wine: 3 teaspoons

Note: Silk Scarf warm tips: A: when stewing all meat, you can put dried Hawthorn slices (or fresh orange peel), its function is to make the meat boil as soon as possible. B: You should not throw away the fat oil when you buy the bupleurum chicken. Cut it off, put it in a plastic bag, and then put it in the freezer. When you cook the steamed fish, put a piece of chicken oil on it. The fish tastes more delicious.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh