2, practice
(1) materials: 150 grams of oil fish maw, 2 grams of monosodium glutamate, 10 grams of mushrooms, 2 grams of pepper, 50 grams of cooked ham, 250 grams of spectral broth, 100 grams of cooked chicken, 1000 grams of chicken broth, flour 25 grams of green onions 10 grams of wine 25 grams of chicken oil 10 grams of salt 10 grams.
(2) oil hair fish maw is first soaked in boiling water, and then press on with a heavy object, so that the fish maw is completely immersed in water. Wait for the fish bubbles to absorb enough water, began to soften when fished out, cut into slices with a knife. Put in flour and scrub gently, squeeze out the oil with warm water repeatedly, rinse well and set aside. Place in a pot of cold water and bring to the boil, strain out and rinse with cold water. Simmer the mushrooms in boiling water, clean the mud on the tips, gently salt them to white, and soak them in clean water. Wash and cook the chicken, cut into slices, cooked ham cut into thin slices. Chicken slices, ham slices into a bowl to add soup, on the steamer to steam for about 10 minutes to take out. Cut the scallion into segments, put 250 ml of Pu Tang, cooking wine and salt in the pot, drop in the fish maw and boil, drain in a colander and put into a bowl, sprinkle with pepper and scallion segments and chicken fat. The pot into the chicken broth, chicken pieces, salt, monosodium glutamate (MSG), boiling seasoning, skimming foam, loaded into the soup bowl can be.