Bamboo fungus deer antler mushroom chicken soup

## Raw materials

• Chicken nuggets (Lingnan Yellow)


• Lean meat (back seat meat)


• Mushroom buns (bamboo fungus mushroom, deer antler mushroom, white jade mushroom, Cordyceps flower) (from Honggui, Guangyun Agriculture, Yunnan)


• Rock Candy


• Huadiao Wine


• Ginger slices


• water

Steps

• 1. Soup base preparation (10 servings): 3000g Nongfu Spring Water, 16g Huadiao wine, 16g salt, 12g rock sugar;


• 2. Blanch 700g chicken nuggets and 200g pork and set aside;


• 3. Put 17g mushrooms, 55g chicken pieces after blanching, 15g lean meat pieces after blanching, 1g ginger slices, and 290g soup base in each soup cup;


• 4. Put the soup cup into the steamer and steam it for 35 minutes;


• 5. Skim off the oil when producing.

中文

## 原料

• 鸡块（岭南黄）


• 瘦肉块（后座肉）


• 菌菇包（竹荪菇、鹿茸菇、白玉菇、虫草花）（来自云南鸿贵、广运农业）


• 冰糖


• 花雕酒


• 姜片


• 水

步骤

1. 汤底制作（10 份）:3000g 农夫山泉水、16g 花雕酒、16g 盐、12g 冰糖；


2. 取 700g 鸡块、200g 猪肉汆烫后备用；


3. 在每个汤盅内放入 17g 菌菇、55g 汆水后鸡块、15g汆水后的瘦肉块、1g 姜片、290g 汤底；


4. 汤盅放入蒸柜蒸制 35 分钟；


5. 出品时撇去浮油。