The process of making Potter's Chicken Cold Skewers is as follows:

Main Ingredients: 500 grams of clams, 1 tablespoon of cooking wine, 1 package of Potter's Chicken Seasoning, 1 sheet of soybean skins, 1 piece of kelp root, 1 carrot, 3 small greens, 1 cilantro, 1 small onion, 2 slices of ginger, 1 tablespoon of light soy sauce.

Supplement: salt to taste.

Steps:

1, first of all, prepare all the ingredients, seaweed soaked in advance until soft, soybean sprouts picked clean.

2, flying clams first rinse with water, add a little salt and cooking wine soak half an hour to spit clean sand.

3, bean skin cut wide strips, small onion washed and cut in half.

4, seaweed cleaned also cut into wide slices, carrots cut into thick slices, onion chopped ginger shredded, cilantro cut into sections.

5, take a larger container, first pour potage chicken seasoning.

6, add soy sauce and the right amount of salt seasoning color.

7, and then pour into the appropriate amount of chilled cold water, mix and stir well, the soup is ready.

8, Maxim micro-pressure pot pour into the right amount of water, add the right amount of salt, first seaweed into.

9, cover the pot with a lid and boil on high heat, then turn to medium heat for 5 minutes.

10, then put the carrot slices continue to cook until.

11, when the carrots become soft, and kelp together fished out over cool water.

12, the bean slices are also blanched, softened and fished out of the cold water.

13, into the soybean sprouts to cook for 2 minutes, add small vegetables blanch until browned and cut off the raw fish out of the cold water.

14, another pot of water, put in the cleaned clams, add vegetables and ginger.

15, high heat boil, see hair clam open mouth can turn off the fire out of the water.

16, the bean skin and seaweed, baby greens and carrots with bamboo skewers into skewers.

17, the skewers into the seasoning pot, and then into the soybean sprouts and flying clams, sprinkled with cilantro section, soaked for 20 minutes on the enjoyment.