Stewed local chicken with carrots and red mushrooms

Overview

The soup is mellow, red, salty and rich in nutrients 😋

Rinse the dust outside of the red mushrooms with water first. Cut off the roots.
Soak in warm water for 10 minutes.
The soup is mellow red in color. Take out the red mushrooms and rinse them several times and set aside.
Russulas washed away the dirt and dust.
When the soup settles, pour out the clean soup and remove the sediment at the bottom of the bowl. Clarify several times.
The clarified soup is clear and mellow red. Spare.
Chop coriander and millet pepper and set aside.
A native rooster.
Wash away the blood with clean water and put cold water into the pot.
Blanch and turn off the heat.
Remove and wash away the scum and set aside.
Put the blanched chicken pieces into the pot, add an appropriate amount of water, and add a few slices of ginger.
Bring to a boil over high heat.
Simmer over medium-low heat for forty minutes.
Add carrots.
Simmer for fifteen minutes.
Add the red mushrooms and pour in the clarified soup.
Simmer for 8 or 9 minutes and turn off the heat. Russulas are not easy to stew for a long time.
The soup is ruddy in color.
Season with appropriate amount of salt, chicken essence, white pepper, garnish with coriander and millet pepper.
Finished product.
Finished product.
Cut carrots into hob pieces.