2 pieces of isinglass, appropriate amount of shredded ginger, one chicken leg and one chicken wing each, salt

Detailed process:

1. Soak two pieces of isinglass in water for half an hour.

2. Wash the isinglass, cut into small pieces, and then clean.

3. Cut the ginger into shreds and set aside.

4. Wash the chicken.

5. Put the chicken legs and wings in the stew pot, put isinglass on top, and finally add shredded ginger.

6. Fill up the water, plug in and start stewing, stewing for 5 hours. (This small stew pot has very little power, so it is better to stew it for a longer time.)

7. After simmering, add salt to taste.

One bare chicken? Fish maw? Four red dates, one handful of ginger, appropriate amount of salt, appropriate amount of cooking wine. Today we have a nourishing soup, fish maw, red date stewed chicken - this soup has the effect of nourishing the face and replenishing qi and blood. . Fish maw is as famous as shark's fin and bird's nest, and is known as marine ginseng. Fish maw is fish maw, also called isinglass. It is made from the processed and dried swim bladders of some larger fish. ?

How to do it?

1. Clean the bare chicken.

2. Cut the chicken into pieces and set aside.

3. Prepare four fish maws.

4. Prepare seedless red dates and ginger, and smash the ginger.

5. Clean the fish maw, cut it into pieces and soak in water for later use.

6. Rinse the chicken with running water to remove excess oil.

7. Put all the ingredients into the soup pot and add an appropriate amount of cooking wine.

8. Cover and bring to a boil, then lower the heat and simmer for about two hours until the fish maw is glutinous. Turn off the heat, add salt and serve.

1. How to make fish maw:

1. Oil hair: Dried fish maw must be soaked in oil for about half an hour, and must be heated slowly over low heat until the oil temperature is Keep it between 100℃~115℃, not too high or too low. Put the blanched fish maw into a large amount of oil at 180℃~210℃, causing it to be heated suddenly, causing explosive gasification and expansion. The fried fish maw is only a semi-finished product and needs to be soaked to make it naturally absorb water and become soft and swollen to achieve the final goal. Pay attention when soaking: the freshly prepared fish maw must be cooled before being soaked in water. The water temperature should not be too high and avoid hot water; otherwise, the fish maw will easily collapse, making the collagen fibers soft and losing their support, thus affecting the health of the fish maw. Its water absorption rate.

2. Steaming: Soak the fish maw in clean water for a few hours, wash it clean, put it into a stew pot, add cold water to boil, then remove from the fire, wait for it to cool and then cook it, two or three times a day. , take it out after two days, soak it in water and set aside. When making fish maw, be sure not to touch shrimp water and crab water to prevent diarrhea.

3. Salt hair: 500 grams of fish maw, about 4000 grams of coarse salt, stir-fry in an iron pot over high heat until it makes a crackling sound, then put in the dried fish maw and cover it tightly with salt, and move it to a small Stir-fry over high heat until all the curled areas on the belly are opened, and the color is white and transparent, with no black spots in the middle. At the same time, soak it in warm alkaline water to wash away the greasy smell, then rinse it with clean water to remove the alkali smell, rinse it and set aside.

4. Microwave oven hair: This method was taught by my pig’s father. Use the microwave oven to heat it under medium heat for about ten minutes until the internal tissue structure expands, and then use the water in method 2 to hair. This method is not easy to operate. If the temperature is too high or the heating time is too long, the fish maw will be burnt. But the production time is fast.

2. Method:

1. Soak the fish maw and chop the old hen into pieces.

2. Put the chicken pieces into a casserole, add an appropriate amount of water, and use a spoon to skim off the foam before the water boils.

3. Add white peppercorns.

4. Add the cooked fish maw.

5. Break the adenophora and angelica into small pieces and put them into the soup. Simmer for about 1 and a half hours, then add salt to taste.