2. Seasoning: 5g salt, 3g monosodium glutamate, cooking wine 15g, dried tangerine peel 10g, 20g onion and 20g ginger.
3. Slaughter quail, remove hair and viscera, cut the spine with scissors, remove blood clots and wash.
4. Wash the water-soaked mushrooms and slice them.
5. Wash the winter bamboo shoots and cut them into thin slices.
6. Wash the dried tangerine peel and cut it into filaments.
7. Cut the onion and slice the ginger for later use.
8. Put the quail in the pot, pour in clear water, boil it with strong fire, turn it over and cook it slightly, and take it out.
9. Wash the blood foam with warm water, then put it in a casserole, put the sliced mushrooms, sliced winter bamboo shoots, shredded dried tangerine peel, scallion, sliced ginger, monosodium glutamate and cooking wine on it, and then pour the boiled quail soup filtered by a sieve.
10, cover the pot and cook for 2 hours.