How to make fish maw chicken in golden soup

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  1. Steam and soak the fish maw one day in advance: soak it in filtered water and soak the fish maw overnight

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  2. Blanch the chicken in cold water for 2 minutes to remove the blood, take it out and set aside

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  3.Put the drained chicken, fish maw segments, scallops, red dates and ginger into the casserole

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  4.After the fire comes to a boil, add the wolfberry, turn to low heat and simmer

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  5. Steam the pumpkin slices over high heat until they can be easily cut off with chopsticks

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  6.Put the steamed pumpkin into a food processor, add purified water and make pumpkin pulp

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  7.Pour the beaten pumpkin pulp into the fish maw chicken and stir the pumpkin pulp evenly

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  8.Continue to simmer for 45 minutes