Steamed chicken waist
Raw materials: chicken waist 250 grams, 15 grams of mushrooms, 25 grams of cooked asparagus slices, 2 grams of monosodium glutamate (MSG), 5 grams of green onion knots, 4 grams of refined salt, 10 grams of wine, 150 grams of pork broth, 10 grams of water starch, 50 grams of cooked lard.
Method:
(1) Remove the blood from the chicken waist, wash. Mushrooms, remove the tip, wash, squeeze out the water, horizontal and vertical each cut into 4 pieces. (2) frying pan on a hot fire, add 15 grams of cooked lard, burned to 80% hot, into the green onion knot, stir-fried flavor, add wine, pork broth, into the chicken waist, mushrooms, asparagus slices, salt boiling, switch to a small fire for about 5 minutes, to be creamy broth, then switch to a high fire boiling, remove the green onion knot, thickening with water starch, to be thickened to join the thick thick brine cooked lard stirring, start the pot plate that is complete.
Features: This is a Huaiyang-style dishes, elegant color, chicken waist tender, fragrant and refreshing.
Features