Chicken100g shrimp100g

Two pork legs 100g tofu skin.

Composition:

Bamboo shoots, a mushroom, four carrots and a third.

An onion, a ginger and an egg white.

Seasoning:

Chicken soup, half a bowl of salt, a teaspoon of pepper.

Half a tablespoon of onion oil, one tablespoon of oyster sauce, and a quarter of soy sauce.

Thickening:

Salt 1/3 teaspoons of chopped ham and carrots.

Crushed coriander, one tablespoon of water starch and half a teaspoon of sesame oil.

Exercise:

1, raw material diagram.

2. Cut a piece of bean curd skin into four pieces, blanch it and put it in cold water for later use.

3, bamboo shoots, mushrooms, carrots diced, boiled for a while.

4. Chop shrimp, pork and chicken with onion and ginger.

5, add bamboo shoots, mushrooms, carrots, salt, pepper, onion oil, oyster sauce, soy sauce egg white, stir hard, marinate for a while, mix in three teaspoons of sweet potato starch and stir hard for later use. Tofu skin is put on the plate.

6, wrapped in a bag. Tie it with leeks, zongzi leaves, or something else.

7. Put the prepared Fu Bao into a dish, pour the chicken soup and steam for 20 minutes.

8. Add a little starch, salt, chopped carrots, chopped ham, chopped coriander and sesame oil to thicken the chicken soup in Fu's packaging plate.