Main ingredient: 1000g of hen,

Accessories: 180g of egg white, 25g of cucumber, 25g of fungus (water hair), 25g of cake, 8g of cornstarch (fava bean),

Seasonings: 15g of cooking wine, 100g of lard (refined), 2g of star anise, 25g of scallion, 7g of salt, 20g of ginger, 2g of monosodium glutamate (MSG), 10g of ginger juice. Onion juice 15 grams

Practice

1. hen killed, gutted and removed the viscera chopped off both claws, washed and placed overnight;

2. and then sub-file taken off the chicken breast smashed into a fine sludge;

3. the rest of the chopped into two valves of the saucepan to cook;

4. chicken sludge in a number of times added to the lard and egg whites stirred into the chicken velvet;

5. and then add the juice of the onion and ginger Wet starch, fine salt and mix evenly and spare;

6. cooked chicken tear off the chicken, into a 30 cm diameter square groove plate;

7. and then pour the chicken mush on top of the cooked chicken, get flat with a low fire steam for 30 minutes, take out to cool;

8. cooled down cut into 1 cm wide knife back strips, neatly arranged in a large bowl that is into the "Hibiscus";

9. "Hibiscus" bowl add chicken broth 250 ml, star anise, scallion, ginger, salt, steamed for 30 minutes to remove;

10. and then go to the scallion and ginger, star anise, the original soup poured out (reserved);