(1) First soak the pig brains in warm water, tear off the meninges, then boil the pig brains in boiling water and salt, remove the foam, cut them into pieces, and then soak them in the original soup. Cut the magnolia slices crosswise into slices. After the dongru is soaked in water, remove the legs, wash and slice them. Slice onion and ginger.

(2) Heat a spoon with oil, stir-fry the magnolia slices, winter squash, ginger, green onions, then add the pig brains, soy sauce, cooking wine, salt and other seasonings into the soup.

(3) After the soup boils, skim off the foam, add MSG to thicken it after simmering, and then drizzle with oil and serve. Ingredients:

100g pig brain, 10g ginseng, 10g ginger, 10g red dates. Appropriate amount of clear soup, 6 grams of salt, 1 gram of MSG, 2 grams of Shaoxing wine, and a little pepper.

Preparation method:

1. Wash the pig brains to remove blood streaks, peel the ginger and cut into slices, and soak the red dates.

2. Add water to the pot. When the water boils, add hen pieces and pig brains. Boil the blood over medium heat, remove and rinse.

3. Put hen pieces, pig brains, ginger slices, ginseng, and red dates into the stew pot, add salt, monosodium glutamate, Shaoxing wine, and pepper, add clear soup, cover, and put into the steaming cabinet. , simmer in water for 2 hours and then serve.

Features:

When stewing soup, the heat should be consistent and cannot be high or low, otherwise the stewed soup will not be fragrant.