Effects and Tips

Nourish your skin with the collagen in chicken skin in winter when skin tends to dry out

Making Ingredients

Chicken Skin 200g

Seasoning:

1 tablespoon of cooking wine

2 tablespoons of sugar

4 tablespoons of soy sauce

1 tablespoon of raw 1 tbsp ginger juice

0.5 pieces of agar

1 tbsp ginger juice

Method of Preparation

1) Remove the fat oil from the skin of the chicken, blanch it and then cut it into 2-cm long julienne strips. Add seasonings and cook for 5 to 6 minutes.

②Add 1 cup of water, skim off the foam while cooking the chicken skin to soften.

③Wash the agar and remove the water, soak in 1 cup of water for 30 minutes, then heat and cook, and strain through a drawer cloth when the broth is more than half full.

④Add ginger juice to ② and stir.

⑤Pour ④ with cooking juice into ③ and mix, then pour into a moist jar to cool and solidify.

Chicken claw jelly

Materials

Main ingredient soybean 500g chicken claw 300g

Seasoning salt moderate anise moderate pepper moderate amount of wine moderate amount of dark soy sauce moderate amount of blending oil moderate amount of yuan chaste sugar moderate amount

Five spice chicken claw jelly

1. blanch the chicken claw and soybean in advance into the blanching pot with water over the claws, add a little sugar and cover. Add a little sugar and salt to cover the medium heat to boil and turn on low heat, small fire and cook slowly until the soup thickened into less chicken claws and soybeans crispy flavor until the pot before dripping a little fresh shellfish dew, can not be added

2. Cooked chicken claws stewed soybeans

3. Chicken claws eaten after the soup, fished out of the inside of the aniseed and chili pepper these ingredients, put into the refrigerator and so on for a few hours to come out

4. will be ice good The jelly from the bowl from the mold

5. cut into slices with a knife

6. plate can be eaten,