condiments

1 egg, 10g laver, 50g chicken leg.

condiments

Appropriate amount of oil, salt, concentrated chicken juice 10g, chicken essence 3g, white sugar 3g, ginger slices 2g, starch 6g and a little pepper.

step

1. Thaw 2 chilled chicken legs and clean them.

2. As shown in the figure, use the tip of the knife to penetrate into the bone of the chicken leg from the lower joint of the chicken leg, cut it longitudinally, swing it to both sides with the knife face, enlarge the incision, and pat it with a flat knife face to expose the leg muscles.

3. Turn the knife and break the middle of the leg bone with the back of the knife. As shown in the figure.

4. Flat knife, press the chicken leg meat, pick up the broken chicken bone with your left hand, then put the knife under the chicken bone, close to the chicken bone, and pull the knife to cut the chicken bone from the chicken. As shown in the figure.

5. In the same way, lift another unseparated chicken bone.

6. When cutting to the end, cut around the lower joint with the tip of the knife.

7. Flat the knife surface, press the chicken leg meat, and tear off the left hand with the leg bone. As shown in the figure.

8. In this way, 1 chicken bone is "separated". With two large pieces of chicken leg meat and chicken bones.

9. In the same way, share the flesh and blood of another chicken leg.

10. Select thin strips from the separated chicken leg meat and cut them into diced chicken.

1 1. Big, complete, oblique knife, cut into large pieces of chicken.

12. Add proper amount of salt, sugar, pepper, chicken essence and starch into diced chicken.

13. Add a little water, grab it evenly and marinate it with water for later use.

14. The chicken slices were also marinated in the same way, then wrapped with plastic wrap, put in the fresh-keeping compartment of the refrigerator with the chicken bones, marinated for 1 day and night, and made into chicken porridge at noon the next day.

15. Use appropriate amount of starch, add enough water and mix well for later use.

16. In a small pot, add proper amount of peanut oil, 2 slices of ginger and concentrated chicken juice, 3 bowls of clear water and bring to a boil.

17. Put the laver in and spread it with chopsticks.

18. When the water boils again, put the pickled diced chicken in, wait for a while, boil it, and then chop the diced chicken quickly. Add a proper amount of salt and chicken essence to taste, and then pour the water starch in step 15. Stir well.

19. Turn off the heat after the water starch is gelatinized into soup. Pour in the evenly stirred egg paste, and then gently spread it with chopsticks to suspend the formed egg flower in the soup. As shown in the figure.

20. Fill the bowl and just tidy it up a little.