In order to make this thick soup more delicious, take out the chicken leg bones and cook the soup base in a pressure cooker in advance. This soup not only contains collagen but also calcium, which is not only cosmetic and calcium-supplementing, but also delicious.

food

Ingredients: 300g of mushroom, 400g of onion 1 chicken leg bone.

Accessories include butter, salt, cream, sour cream and pepper.

step

1. I usually buy chicken legs without skin, cut the meat for cooking and leave the bones for soup. This is the soup cooked in the pressure cooker in advance.

2. Pour half into the soup pot for later use.

3. Peel the mushrooms and cut them into small pieces.

4. Steam in a steamer until soft and rotten.

5. At the same time, heat the pan and add butter.

6. Pour in chopped onions and stir fry over high heat.

7. Stir-fry the onion until it is slightly burnt, add a little salt and pepper, and stir well to serve.

8. The mushrooms on the other side have been steamed out and pressed with utensils.

9. Pour in about 50 ml of cream and mix well.

10. Add the fried onion.

1 1. Pour the other half of the cooked chicken leg bone soup and stir it into a paste.

12. Put it into a blender and stir it into mud.

13. Pour into the soup pot and stir well.

14.

15. Pour in about 50 ml of cream and mix well.

16. Continue to cook, add a little salt and pepper to taste, and then turn off the heat. Stir constantly during cooking to prevent the bottom of the pot from burning. )

17. put it in a soup bowl, put a spoonful of sour cream on it, and sprinkle a little ginger, onion and garlic to drink.

skill

Remember to stir constantly during the cooking process.