How to make winter bamboo shoots, mushrooms and chicken soup

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make winter bamboo shoots, mushrooms and chicken soup.

1. Ask the merchant to kill a free-range chicken, chop it into pieces and remove the head.

2. Wash the killed chicken and drain the water.

3. Put the offal and chicken fat in a small bowl, sprinkle some salt and knead it.

4. Wash the shimeji mushrooms and tear them into pieces.

5. Peel the winter bamboo shoots, wash and cut into thin slices.

6. Put the chicken pieces into the casserole and add 90% water.

7. After it starts to boil, prepare a large bowl with half a bowl of water and a colander to skim off the foam later.

8. Clap half a piece of ginger with the back of a knife. Wash and mix the green onions.

9. Bring the water to a boil. Carefully skim off the foam with a colander and place it in a bowl of clean water. Repeat this process. If there is too much foam in the bowl, wash the spoon and replace it with a new bowl of clean water. In this way, the oil on the surface will not be skimmed off when skimming the foam, and the foam can be skimmed cleanly.

10. Skim off the foam and add a little rice wine (when roasting chicken, the amount of rice wine should be small, too much will make the chicken soup sour, and ginger can be used to remove the fishy smell)

11. When the aroma of rice wine comes out, add ginger and scallion knots.

12. Drain the liver, oil, etc. in the small bowl and put them into the pot to cook together.

13. After boiling again, skim off the foam and turn to low heat.

14. After 30 minutes, turn to high heat and add bamboo shoots and shimeji mushrooms. The pot is quite full, you cannot leave now, otherwise the soup will overflow.

15. Press the mushrooms when boiling, cook over high heat for a while, then turn to low heat after boiling completely.

16. After 1 hour, turn to high heat, add salt to enhance flavor, and turn off the heat.

The winter bamboo shoots, shimeji mushroom and chicken soup introduced above is actually very simple to make, so can you still sit still and wait until now? Run quickly, go to the kitchen, the place that now belongs to you, and realize your dream of making this delicious dish.