Chinese Food
Stewed chicken soup with black fish and matsutake
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Lazy people only use five-star hotels to cook soup. In the past, students used to use the fried chicken ingredients that the whole family couldn't finish eating in the fast food restaurant. They were still delicious.
Cooking ingredients
Cooking Steps
Step1:Put all the main and auxiliary materials into the stainless steel pot. The water is just enough to submerge the amount of food materials. Heat the pot until it's boiling for 3 minutes, then put it into the heat preservation pot. The Yellow floating water on the top right is a cotton bag. Inside is the chopped matsutake. Take it out 30 minutes later and boil it on the stove for another 1 minute. Put some cooking wine and salt in it. Put it in the braise pot and cook it until it's well done. Drink it at any time after an hour or if you like it longer.
Step2:I use garlic alone. It's OK with garlic. You can't look at me too much.
Step3:Matsutake. Fresh or freeze-dried. Put whatever you have at hand anyway.
Step4:A handful of freeze-dried Bacillus albicans. Other mushrooms are OK.
Step5:Ready made cuttlefish stew. I use this kind of fish plate, which belongs to the snack category of ready to eat (the photo is the packaging bag. Cuttlefish has been thrown into the pot). Ha ha. It's really lazy people who don't cheat you.
Step6:Whatever you like. Put more if you like to warm your stomach.
Step7:The soup is ready. I'll show you the cuttlefish especially. Look, it's still one piece. I borrowed its cuttlefish flavor.
Cooking tips:This soup doesn't need high temperature, so it can be cooked in a braise. It's simple and doesn't need to be looked after. The success rate is 100%. There are skills in making delicious dishes.
