Introduction to the recipe: the color is milky white, the juice is like thick glue, delicious and fragrant.

material

Main ingredients: 300g of trotters tendon, auxiliary materials: Chinese cabbage 1 00g, seasoning: ginger10g, 30g of yellow wine, monosodium glutamate10g, 3g of salt, 20g of shallots10g, and 20g of chicken oil.

method of work

1. Put the dried tendons in a clear water pot, simmer for about 2 hours, and then take them out;

2. After the hair swells, remove the fascia of the meat pedicle and wash it with clear water;

3. Select the ones that are not fully developed, put them into a small earthen bowl, add clean water and steam them in a cage until they are fully developed;

4. Then put all the hair-soaked tendons on the chopping block, cut the long ones from it, the length is about 5 cm, cut the thick ones from it to make the thickness roughly uniform, and put them into the earthen bowl for use;

5. Put the wok on high fire, add 500 ml of miscellaneous bone soup and tendon, add onion, ginger, yellow wine and refined salt, boil for 2 minutes, remove onion and ginger, and remove tendon;

6. Wash the wok, pour 750 ml of milk soup to boil, skim off the floating foam, add the tendon and cabbage heart, then boil, add the refined salt and monosodium glutamate, put it in a big soup bowl, and pour in the cooked chicken oil.