Best practice of stewed meat with Morchella

The best practice of morel stew is as follows:

First, Morchella Dendrobium Pig Bone Soup

Ingredients: appropriate amount of pig bone, a small amount of Morchella and a small amount of Dendrobium.

Exercise:

1. Wash pig bones and soak them in Morchella and Dendrobium.

2. Pour the morels into the casserole.

3. Pour the pig bones, bring them to a boil, turn to low heat and cook for one and a half hours, and cook all the Dendrobium until they are stretched.

Tip: Wash Morchella before soaking. Pour in the water soaked by Morchella and cook together. There will be a little sand at the bottom, not at the bottom!

Second, the morel yam old duck soup

Materials: 900g old hen, Morchella 10, abalone 10.

Ingredients: Morchella, semi-old duck and yam.

Practice: Wash the Morchella and cook it with the old duck yam, then stew it for two hours with low fire, and then add salt to eat.

3. Stewed Liaoshen with Morchella

Ingredients: Morchella, Liaoshen and lean meat.

Exercise:

1, Morchella is soaked in warm water of about 60 degrees, and the lean meat is cut into pieces.

2. Thaw the prepared Liaoshen.

3. Boil the lean meat in a cold water pot, skim off the floating foam, add the washed morel and stew for one hour, and add the chopped Liaoshen in the last ten minutes.

Tip: Liaoshen should be put last, not too soft and rotten.

Fourth, Morchella chicken soup.

Ingredients: 500g of native chicken, 20g of morel, 0/00g of iron stick yam/kloc-,proper amount of red dates and salt.

Exercise:

1. Wash Morchella and soak it in warm water for half an hour.

2. Cut the whole chicken into pieces for use.

3. Blanch the chicken pieces and prepare water.

4, another pot to boil enough water, add ginger.

5. Put the cooked chicken pieces into the soup pot, add a few red dates and boil.

6. After skimming the froth, turn to low heat.

7. Burn until half cooked, and add the soaked morel first.

8. Wash and slice yam.