How to make bamboo fungus stewed with Polygonatum odoratum and black chicken soup

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make the dish of bamboo fungus stewed with polygonatum and black chicken soup.

1. Wash the black chicken and blanch it briefly.

2. After blanching, wash and put into 2400ML of water and turn on high heat.

3. Peel the yam, cut it into pieces with a rolling knife and put it into the soup pot.

4. Weigh the Polygonatum odoratum, wash it and set aside.

5. Put the Polygonatum odoratum into the soup pot.

6. Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour and 15 minutes.

7. Wash the wolfberries.

8. Soak the bamboo fungus in water during the last half hour of stewing. Change the water in the bamboo fungus every 5 minutes.

9. After soaking, gently press out excess water with your hands and put it into the soup pot. Wash the wolfberries and put them into the soup pot.

10. Continue to simmer on low heat for 15 minutes, add salt to taste and turn off the heat.

11. Finished product.

The bamboo fungus and polygonatum black chicken soup may seem complicated, but if you actually try it, you will find it is not difficult at all. The key is that you must master the specific steps and methods before you do it.