Ingredients: fish maw100g, chicken breast100g.

Accessories: fresh mushrooms 25g, eggs 50g, starch (broad bean) 25g.

Seasoning: pepper 1g, onion 3g, ginger 1g, salt 4g, lard (refined) 80g.

Characteristics of chicken pen container and fish belly;

The minced chicken is as white as fat, delicious, and the fish belly is as soft as brocade, rich in nutrition and unique in flavor.

Teach you how to make a chicken-stuffed pen rack fish belly, and how to make a chicken-stuffed pen rack fish belly delicious.

1. Soak the fish maw in warm water 15 minutes to prevent the fish maw from floating on the water;

2. After softening, add an appropriate amount of edible alkali to warm water, rub it by hand, wash off the greasy, and then take it out and rub it repeatedly with warm water;

3. When the belly is white and soft as sponge, take it out, squeeze out the water, obliquely cut into pieces with a length of 4.5 cm, a width of 3.3 cm and a thickness of 0.33 cm, and put it in a clear water bowl to float for later use;

4. Remove tendon and skin from chicken breast, and wash it to make antler;

5. Put the minced chicken into a bowl, add refined salt, a little monosodium glutamate, egg white, clear water 100 ml and wet starch, and stir evenly to form a paste;

6. Wash the mushrooms and cut them into 2.5 cm square pieces;

7. Knock the eggs into the oil pan, spread them into egg skins, and then cut them into fine powder;

8. Put the wok on a big fire, add cooked lard and heat it, stir-fry it in Jiang Mo, add chicken soup, turn the fish maw and mushrooms evenly in the wok, and add refined salt and monosodium glutamate.

9. stew until the fish belly is full of flavor, hook the glass, slowly slide the minced chicken into the pot and push it while sliding. When the soup is thick, add cooked lard, put it on a plate, and sprinkle with onions.

Flowers, peppers and boiled eggs are served.

Tips for making fish belly with chicken paste pen: 1. Choose a sponge fish belly with water, a yellow and white fish belly with a pen in Shishou County, or a high-quality wide fish belly. Wash the alkaline taste before operation, squeeze out the water and put it into the pot;

2. Put the skin on the chopped chicken breast chopping board to prevent sawdust impurities from sticking to the meat, and stir the chopped chicken while sliding;

3. The flower shape of the fish belly should be brightly decorated, and the fish belly and chopped chicken should be highlighted in the soup plate.