Cordyceps flower, bamboo fungus, abalone and chicken soup

Overview

How to cook Cordyceps flower, bamboo fungus, abalone and chicken soup at home

Soak dried cordyceps flowers in warm water.
Remove the skirt and tail of bamboo fungus, soak it in hair and wash it.
Clean the hen, chop it into pieces, soak it in bleeding water and wash it.
Slice ginger and cut chives into sections.
Let the store handle the fresh abalone, wash it clean, and cut it with a flower knife.
Add half a pot of water to the chicken pieces and add ginger slices.
Scallions.
Boil abalone over high heat.
Reduce heat and simmer for about an hour.
Add the Cordyceps flowers and bamboo fungus, add an appropriate amount of salt and continue to simmer for more than half an hour.
Add 3 grams of matsutake powder before serving. If not, add chicken essence to taste.
The abalone is soft and tender, and the bamboo fungus has a crunchy texture. The old hen is not as easy to cook as the baby chicken, but the chicken tastes neither fire nor wood, and the skin has a crisp texture when bitten. The whole soup is extremely delicious.