Ingredients: pike (2500g) and chicken feet (500g).

Ham (25g) almond (20g) longan (10g) pork (lean) (100g) seasoning: ginger (15g) green onion (15g) salt (5g).

Peanut oil (30g), yellow wine (25g), monosodium glutamate (3g) and pepper (3g).

Practice:

1 Scale the pike. Remove gills, disembowel, remove eggs and wash.

2. Cut the ham into 5 pieces and the pork into 6 pieces.

Block, chicken feet slightly scalded with boiling water, peel off the skin, chop off the toenails, break the foot bones, wash, and put Keren into a bowl to wash.

3. Cook the pork and chicken feet in a boiling water pot. After the ham is slightly boiled, take it out and put it in a stew. Put the dog fish in a boiling water pot and take it out and wash it.

4. Heat a wok with medium heat, add oil 1 5g, add ginger and onion10g, add dog fish and stir fry, cook ginger wine, add light fish soup, simmer for1min, pour in a colander to drain water, remove ginger and onion, and put in stew.

Hours, until the meat is soft and rotten.

5. Take out the stew, skim off the foam on the noodle soup, remove the ginger and onion, and add chicken soup 750.

G, after stewing for half an hour in the cage, take out the soup and filter it with a clean towel, then pour it back into the stewing pot, cover the cage and stew it for 20 minutes on medium heat, then take it out and sprinkle with pepper.

Two: pepper dog fillets:

Ingredients: pike 1 strip (about1000g), Flammulina velutipes 200.

Grams, 50 grams of green onion, 30 grams of pepper Accessories: egg 1 piece, 20 grams of bean flour, 20 grams of ginger seasoning/marinade: refined salt 3.

G, 5 g of monosodium glutamate, 3 g of chicken essence, 25 g of cooking wine, 2 g of pepper, 0/00 g of salad oil/kloc, and 200 g of clear soup.

Practice:

1, pike slaughtered to remove scales, gills, disembowelling, removing eggs, washing, and then removing the head slices and cutting them into fillets. Cut the onion and slice the ginger. Wash Flammulina velutipes, boil it in boiling water, take it out and put it in a bowl to make a base. Add a little cooking wine to the fish fillets, and add egg white and bean powder for later use.

2. Put the wok on a strong fire, add 50g of salad oil, heat it to 60%, stir-fry the ginger slices and scallions, and get the fragrance.

Add clear soup, cooking wine, salt, pepper and chicken essence and bring to a boil. Put the coded fish fillets into a pot and put them into a bowl until they are cooked to 90%, and add monosodium glutamate.

3. Put another pot on a strong fire, put 50 grams of salad oil and burn it to 70% heat. Stir-fry the pepper and pour it on the fish fillets.