Porphyra Chicken Soup

Main ingredients

1 egg, 1g laver, 5g drumsticks

Accessories

Appropriate amount of oil, salt, 1g concentrated chicken juice, 3g chicken essence, 3g white sugar, 2 slices of ginger, appropriate amount of starch and a little pepper

Step

1.

2. As shown in the figure, use the tip of the knife to go deep into the bone of the chicken leg from the lower joint, cut it longitudinally, swing it on both sides with the knife surface, enlarge the incision, and pat it with the flat knife surface 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 meat part of the chicken leg, pick up the broken chicken bone with your left hand, and then put the knife under the chicken bone, cling to the chicken bone, and pull the knife to cut and separate the chicken bone from the chicken. As shown in the figure.

5. lift another unseparated chicken bone in the same way.

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

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

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

9. share the other chicken leg with the same method.

1. from the separated chicken leg meat, select thin strips and cut them into diced chicken.

11. large, complete, oblique knife, sliced into large pieces of chicken slices.

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

13. add a little water, grab it evenly and marinate it with water.

14. The chicken slices are also marinated in the same way, and then wrapped with plastic wrap. Together with the chicken bones, they are put into a fresh-keeping compartment in the refrigerator for cold preservation, marinated for one day and night, and used as 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 skillet, add proper amount of peanut oil, 2 slices of ginger and concentrated chicken juice, and 3 bowls of clear water, and boil over high fire.

17. put the laver in and use chopsticks to disperse it.

18. when the water boils again, put the marinated diced chicken in, wait for a while, boil it, and then quickly slice the diced chicken. Add appropriate amount of salt and chicken essence to taste, and then pour the water starch in step 15. Mix well.

19. Turn off the heat after the water starch is gelatinized into a soup. Pour in the evenly stirred egg paste, and then gently open it with chopsticks, so that the formed egg flowers are suspended in the soup. As shown in the figure.

2. Fill the bowl and tidy it up a little.