How to make three-flavor chicken soup

You take us to a restaurant to eat, and we almost drool when we see the delicious food on the table. We can also try to make these delicious dishes ourselves. The editor will now introduce to you the three-fresh chicken soup. After watching it, go to the kitchen and make it yourself.

1.12 Soak the chicken pieces in water to remove the blood, then wash and put them into a casserole. Add appropriate amount of cooking wine and boil over high heat. (In this way, the evaporated alcohol can take away some of the fishy smell)

2.21 Add water to the casserole and bring to a boil. Use a sieve to filter out the foam.

3. Add red dates, longan, hawthorn, ginger slices and scallion segments. (I like to add dried hawthorn when stewing meat, so that the meat is easier to cook and more nutritious)

4. Simmer on low heat for 1-1.5 hours, remove longan, hawthorn, ginger and scallion

5. Blanching winter bamboo shoots

6. Add to casserole

7. Add the soaked and cleaned black fungus into the pot, add salt to taste after boiling, and simmer for about 15 minutes

8. Turn to high heat, add cooked quail eggs and meatballs, and turn off the heat when the meatballs are cooked.

The method of making three-flavor chicken soup has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.