Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 20g of monosodium glutamate 10g, 20g of chicken essence, 5g of pepper, 20g of cooking wine and 2500g of white soup.
Production method:
(1) Cut ginger and garlic into 2 mm thick nail slices, and cut onion into horse ears.
(2) Angelica sinensis is cut into 2cm long segments, and Scutellaria baicalensis Georgi is cut into 5mm thick slices.
(3) Slaughter the black-bone chicken, remove the hair, viscera, head and feet, temporarily make a 4 cm square block, put it in a soup pot and soak it in water.
(4) Put the wok on fire, add oil and heat it, add ginger and garlic slices, grapes and black-bone chicken, stir-fry, add white soup, add monosodium glutamate, chicken essence, cooking wine, pepper, angelica, Scutellaria baicalensis, jujube, Lycium barbarum and Adenophora adenophora, boil, skim the floating foam, pour into the hot pot, and get off the stage.