Chicken testicle soup with one to nine courses
Ingredients: chicken testicles 300g, Jiucai100g, Cynomorium songaricum10g, Lycium barbarum15g, round meat 5g, soup 250g, ginger, onion, yellow wine, refined salt, monosodium glutamate, sugar and oil.
Practice steps
1. First put Tricholoma matsutake into a stew pot, then add 100g of boiling water, round meat and Lycium barbarum, then put it into a steamer 1 hr, take it out, leave Lycium barbarum and round meat, take out Cynomorium songaricum, and pour the raw juice into a wok.
2. Stir-fry the nine dishes until they are only cooked, roll them into rolls after cold water and put them at the bottom of the wok.
3. Wash the chicken and put it in the nest, add ginger, onion and yellow wine, steam it in a steamer, and remove the ginger and onion.
4. Heat oil in wok, cook wine, add soup and chicken essence, add seasoning, and pour the soup into wok after boiling. Go on stage and follow the alcohol stove.
Second, Cynomorium songaricum chicken testicle soup
Ingredients: 9 chicken testicles, 20g Cynomorium songaricum, 2 slices of ginger, 2 pieces of red dates (peeled), 3g of Lycium barbarum, and a little salt.
Exercise:
1. Wash Cynomorium songaricum and chicken (testicles) with clear water respectively.
2. Wash ginger with clear water, scrape off the ginger skin and cut into 2 pieces for later use.
3. Wash 2 pieces of medlar and jujube with clear water, and remove the core for later use.
4. Put all the above materials into the stew and add cold water.
5. Put the stew in the stew pot for 2-3 hours. Season with a little salt when eating.