Exercise 1. Wash the chicken legs (don't chop them). Slice ginger.
2 Put the chicken legs and all the ingredients in the casserole, add enough water to boil, then skim off the floating foam on the surface and simmer for two and a half hours.
Season with salt and chicken essence according to taste before serving, and sprinkle a little chopped green onion.
Ingredients: 750g chicken leg accessories:? Winter bamboo shoots 35g, mushrooms (fresh) 25g, ham 35g? 25 grams of mussels (fresh) and 35 grams of pea seedlings.
Seasoning: cooking wine 50g onion 25g ginger 25g salt 15g.
manufacturing process
1. Wash the chicken legs for later use;
2. Wash the chicken oil and peel it; 3. Cut the onion and slice the ginger; 4. Wash the winter bamboo shoots and water-borne mushrooms and slice them;
5. Slice the cooked ham;
6. Take a casserole, put it on the bottom with bamboo grates, put chicken breast, chicken gizzard and chicken liver into the casserole, pour chicken soup (1000g), add cooking wine, onion and ginger slices, put it on a big fire to boil, and skim off the floating foam;
7. Cover the pot and simmer for about 3 hours until the chicken is crisp and rotten;
8. Take out the chicken gizzards and liver, slice them, put them in a casserole and stew them with mussels for 15 minutes.
9. Take the bamboo grates out of the casserole, add the sliced winter bamboo shoots, cooked ham slices, sliced winter mushrooms and pea seedlings, add refined salt, drizzle with cooked chicken oil and bring to a boil.
Main ingredients: chicken leg 1000g; auxiliary materials: straw mushroom 100g, 50g of shiitake mushroom (fresh) and 35g of Chinese cabbage (green mouth).
Seasoning: salt 8g, monosodium glutamate 2g, cooking wine 15g, ginger 10g.
The special chicken is crisp and rotten, and the soup is extremely fresh and fragrant.
Practice?
1. Chicken slaughter, unhairing, eviscerating and cleaning;
2. Cut the chicken along the back, cut it into 5 cm square pieces, put it in a boiling water pot, and wash it with water for later use;
3. Put the mushrooms, chicken nuggets, straw mushrooms and ginger slices into the pot, and pour in water (based on the overflow of chicken nuggets);
4. Stew over high fire 1.5 hours until the chicken is crisp and rotten, add green leafy vegetables and cook slightly.