Hot and sour mushroom and vegetable soup

Overview

A spicy and sour mushroom soup, it is nutritious and appetizing if you lose your appetite in summer.

Prepare the ingredients according to the details. Soak the fungus, dried shiitake mushrooms, and scallops in advance. Cut the fine leg into half pieces, rinse it with cold water and slice it. Wash the green vegetables. The chicken leg meat in the bowl is the chicken leg meat that I marinated in advance when making rice noodles. If you don’t have it, you can leave it out.
The seafood mushrooms I bought were a bit big, so I cut them into two pieces, blanch them and set aside
Put the leg meat slices, chicken, seafood mushrooms, shiitake mushrooms, fungus, scallops, scallions, ginger slices, and 1/3 star anise into a casserole filled with water, bring to a boil over high heat, then reduce to low heat and simmer slowly.
After simmering for half an hour, add the peeled and cut carrots, then add a pickled pepper, a small amount of pickled pepper water, and an appropriate amount of white pepper. Pay attention to the dosage of the last three items, as the longer you cook, the spicier it will be~
Simmer for another half an hour, add washed wolfberries and small green vegetables, drop a little vinegar, stir and turn off the heat. The lean legs are salty, so I didn’t add any salt during the cooking process. If you like thick soup flavor, you can add a piece of thick soup treasure when cooking.