Chicken100g shrimp100g

Two pork legs 100g tofu skin.

Composition:

Bamboo shoots, a mushroom, four carrots and a third.

An onion, a ginger and an egg white.

Seasoning:

Chicken soup, half a bowl of salt, a teaspoon of pepper.

Half a tablespoon of onion oil, one tablespoon of oyster sauce, and a quarter of soy sauce.

Thickening:

Salt 1/3 teaspoons of chopped ham and carrots.

Crushed coriander, one tablespoon of water starch and half a teaspoon of sesame oil.

Exercise:

1, raw material diagram.

2. Cut a piece of bean curd skin into four pieces, blanch it and put it in cold water for later use.

3. Dice bamboo shoots, mushrooms and carrots and blanch them in water for a while.

4. Chop shrimp, pork and chicken with onion and ginger.

5, add bamboo shoots, mushrooms, carrots, salt, pepper, onion oil, oyster sauce, soy sauce egg white, stir hard, marinate for a while, mix in three teaspoons of sweet potato starch and stir hard for later use. Tofu skin is put on the plate.

6, wrapped in a bag. Tie it with leeks, zongzi leaves, or something else.

7. Put the prepared Fu Bao into a dish, pour the chicken soup and steam for 20 minutes.

8. Add a little starch, salt, chopped carrots, chopped ham, chopped coriander and sesame oil to thicken the chicken soup in Fu's packaging plate.