Bamboo fungus deer antler mushroom chicken soup

• 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.