Black-Bone Chicken Four-Flavored Soup

Soak the coix seeds in water for 30 minutes. (Actually, there is no strict rule for soaking time; I usually soak them for 30 minutes to remove preservatives and such).

Soak the snow fungus until it expands, then tear it into small pieces.

Soak adenophora root, lotus seeds, lily bulbs, and Solomon's seal for 30 minutes.

Remove the skin from the black-bone chicken and chop it into large pieces. (Whether to remove the skin is up to personal preference; without the skin, there is less fat.)

Put the black-bone chicken in cold water, bring it to a boil to remove impurities, cook for 3-4 minutes after the water boils, and rinse off the foam.

Put the above ingredients into the electric pressure cooker, add an appropriate amount of water, and press the soup button to start cooking.

After the pot has finished releasing steam, open the lid, skim off the fat, season with salt, and it's ready.

Moistening and warming, suitable for all seasons.