Steamed mushrooms with chicken wings

Ingredients: chicken wings 500g. 50g mushroom, 2 tbsp wine, a little alum, 1 slice ginger.

Making:

1. Cut off the tips of chicken wings, blanch them with boiling water, take them out and wash them, add alum into the soup, heat them, skim off the floating foam, and hang them for later use.

2. Soak the mushrooms in water, scrape off the sediment and impurities on the surface of the mushrooms with your fingers, cut off the pedicles and rinse them, put them in a plate, add wine, salt, monosodium glutamate and the original soup (that is, the filtered water of mushrooms), steam for 30 minutes, and take them out for later use.

3. Arrange the washed chicken wings neatly in the pot after boiling water, add wine, salt, monosodium glutamate and ginger slices, pour the original soup and mushrooms into the pot (to the l cm of the pot), cover and steam for 2 hours and 30 minutes, take out, remove the ginger slices, and let the mushrooms face up.

Stewed mushrooms in fragrant sauce

Material:150g dried Pleurotus ostreatus.

Accessories: 1 ginger, 2 shallots, 1 gauze.

Seasoning: 750g of light soup, 20g of Shaoxing wine, 0/0g of chicken oil/kloc-,750g of clear water, 30g of lard, salt, monosodium glutamate and sugar.

Exercise:

1. Soak Lentinus edodes in water for 10 minute, wash the cut stems, soak them in 750g of clean water for 15 minute, scoop up and suck up the water, and filter the water of Lentinus edodes for later use;

2. Put Tricholoma in a stew, first add lard and mix well, then add chicken oil, Shaoxing wine, sugar, monosodium glutamate, ginger and refined salt; 3. Put the soup and the filtered ancient water into a wok, boil it until it is slightly boiling, pour it into the wok, cover the lid, put it in a cage, stew it with strong fire for 20 minutes, take it out, take out the ginger and onion pieces, skim off the floating oil on the noodle soup, and seal it with gauze paper.

Features: the soup is sweet and the mushroom meat is smooth.