Accessories: Brasenia schreberi 200 grams of chicken 20 grams of egg white 15 grams

Seasonings: 10 grams of wine 5 grams of green onions 5 grams of ginger 5 grams of Pericarpium Citriodermum 5 grams of salt 3 grams of MSG 2 grams of pepper 2 grams of corn starch 5 grams of vegetable oil 20 grams of each moderately

Pericarp Brasenia schreberi soup recipe:

1. Brasenia schreberi blanched in boiling water, and cut into thin pieces;

2. Fished out and cut fine;

2. chicken skin, cleaned and shredded;

3. Pericarp shredded;

4. perch washed, scales, gills and tendons of blood, cut into long threads, add egg whites and the right amount of salt, monosodium glutamate, cooking wine, starch with water to mix well on the paste;

5. sit in a pot on the fire, the next oil burned to 40% hot, into the perch threads, with chopsticks, scratching;

To be white, the fish into the white, then the oil is not a good idea, but it's a great idea.

6. Wash the pot on the high fire, add a little vegetable oil, put the onion stir fry, and then under the cooking wine, refined salt;

7. broth boiled into the perch, Brasenia schrebergeri, shredded chicken, mix well, seasoning, ginger, sprinkle with shredded tangerine peel, pepper can be.

For more information on perch Brasenia schreberi soup, see Mint.com Food Library/shiwu/luyuchuncaitang