Cooking Steps

1. 

   Step1:A black chicken. Take out the miscellaneous hairs on the body. Cut off the nails. Clean the inside and outsid

2. 

   Step2:Cut the black chicken into small pieces from each joint; cut it from the joint to avoid the danger of bone dregs or broken bones cutting hands and mouth; peel off the chicken breast. The meat on the upper thigh of the chicken is also thick and peeled off together; the bones and chicken skin are kept in boiling soup; the heart, liver, lung and intestines of the chicken are carefully cleaned; so the black chicken can be clearly divided into three parts

3. 

   Step3:The chicken body, chicken bones and other parts are put into the cold water stew pot. My electric stew pot has a soup pot, so I choose this procedure directly; if I use a common boiler, I can boil them over medium heat

4. 

   Step4:When the water seems to be boiling, be sure to pay attention to it. Use the oil net to skim the floating foam out. Don't look down on this step. If you don't skim the floating foam, the whole pot of soup will not look clear. Moreover, the foam will also cling to the surface of the chicken. It also looks dirty and affects the product appearance

5. 

   Step5:After skimming the foam, the whole pot of soup looks more fresh and crisp. Wash the dried mushroom twice and put it into the soup. Then put some pieces of ginger in the same pot. The dried mushroom can cook well and tastes delicious. Soak it in the soup in advance. The cooked mushroom meat is very thick; cover it and cook slowly

6. 

   Step6:Sprinkle a little salt and shallot before leaving the pot

7. 

   Step7:When making soup, knead a piece of noodles, because to make wonton, the dough should be a little harder; knead the cold water is about 55% of the flour; knead the dough without dry powder. After 15 minutes, knead it again to make it more moist

8. 

   Step8:Cut chicken breast and leg meat into small pieces. Put them into the meat grinder. Because the meat is small, and the fat content of chicken itself is small, and the taste is dry. So I put a piece of Pleurotus eryngii and a handful of shallots into the mud. Dice Pleurotus eryngii and dice shallots into the mud

9. 

   Step9:Pour the chicken puree of Pleurotus eryngii into the bowl, add some cold water and salt, stir well and make it thick and mushy

10. 

    Step10:Press out the thin wonton skin with a dough press; first put the dough on the chopping board, sprinkle a little flour and roll it into a long strip, then repeatedly press it into the dough press from thick to thin to the thickness you like, and then cut into small pieces; sprinkle a little starch on the dough press every time to prevent adhesion. Sprinkle starch before cutting into small pieces, so that the dough won't stick together even if you put it for two or three hours

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    Step11:10. Wrap wonton in my own way. My wonton is ver

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