2. Wash Tricholoma matsutake and soak it in warm water. The soaked matsutake is very good, small and tender. Because Tricholoma matsutake is wild, it needs to be cleaned in advance so that the soaked water can be used.
3. I bought a free-range chicken, washed it and cut the source.
4. Pour cold water into the pot to remove blood foam impurities.
5. Put oil in the pan and stir-fry Jiang Mo.
6. Add the cooked chicken pieces.
7. Add yellow wine.
8. Add a little soy sauce.
9. Stir well and add the soaked Tricholoma matsutake.
10. There are some chestnuts in the refrigerator, and I added some.
1 1. Soak Tricholoma matsutake in water. If it's not enough, add some boiling water straight. The water has just passed the ingredients. When the fire boils, turn to low heat and simmer.
12. Stew for about 20 minutes. When soup13, add salt.
13. Continue stewing for 5 minutes to let the salt taste.
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