Recipe introduction: the color is milky white, the juice is like thick glue, and it is delicious and fragrant.

material

Main ingredients: 300g of trotters tendon, auxiliary materials: Chinese cabbage 1 00g, seasoning: ginger10g, 30g of yellow wine, monosodium glutamate10g, 3g of salt, onion10g, and 25g of chicken oil.

working methods

1. Put the dried hamstring into a clear water pot, cook it for about 2 hours with strong fire, and then take it out;

2. After the hair swells, remove the fascia of the flesh pedicle and wash it with water;

3. Select the incompletely developed ones, put them into a small bowl, add clean water, and steam them in a cage until they are fully developed;

4. Then put all the hair-soaking tendons on the chopping block, cut the long ones with a length of about 5 cm from the top, cut the thick ones from the top to make the thickness roughly uniform, and put them in a pottery bowl for later use;

5. Put the wok on a big fire, add 500 ml of miscellaneous bone soup and tendon, add onion, ginger, yellow wine and refined salt, cook for 2 minutes, remove onion and ginger, and remove tendon;

6. Wash the wok, pour 750 ml milk soup to boil, skim off the floating foam, add beef tendon and cabbage heart, then boil, add refined salt and monosodium glutamate, put it in a big soup bowl, and pour the cooked chicken oil.