Practice 1. Wash the chicken legs (do not chop). Slice the ginger.
2 Put the chicken legs and all the ingredients in the casserole, add enough water to boil, then skim off the floating foam on the surface and turn to low heat for two and a half hours.
Season with salt and chicken essence according to taste before serving, and sprinkle a little chopped green onion.
Ingredients: 750g chicken leg Accessories:? 35g of winter bamboo shoots, 25g of mushrooms (fresh) and 35g of ham? 25g mussels (fresh) and 35g pea seedlings.
Seasoning: cooking wine 50g scallion 25g ginger 25g salt15g.
manufacture craft
1. Wash the drumsticks for later use;
2. Rinse the chicken oil under the skin; 3. Cut the onion and slice the ginger; 4. Wash the winter bamboo shoots and water-soaked mushrooms and slice them;
5. Slice the cooked ham;
6. Take a casserole, put it on the bottom with a bamboo grate, put the hen breast up, chicken gizzard and chicken liver in the casserole, pour chicken soup (1000g), add cooking wine, onion and ginger slices, and put it on a high fire to boil, and skim off the floating foam;
7. Cover the pot and simmer on low heat for about 3 hours until the chicken is crisp and rotten;
8. Take out the chicken gizzards and liver, slice them, put them in a casserole with mussels, and stew for 15 minutes.
9. Take the bamboo grate out of the casserole, add the sliced winter bamboo shoots, cooked ham slices, sliced winter mushrooms and pea seedlings, add refined salt, drizzle with cooked chicken oil, and bring to a boil.
Ingredients: chicken leg1000g. Accessories: straw mushroom100g, 50g of fresh mushrooms and 35g of Chinese cabbage.
Seasoning: 8 g of salt, 2 g of monosodium glutamate, 0/5 g of cooking wine and 0/0 g of ginger.
The special chicken is crisp and rotten, and the soup is extremely fresh and rich in flavor.
Practice?
1. Chicken is slaughtered, depilated, eviscerated and washed;
2. Cut the chicken along the back, chop it into 5 cm square pieces, put it in a boiling pot for a little scalding, and wash it with clear water for later use;
3. Put mushrooms, chicken nuggets, straw mushrooms and ginger slices into the pot, and pour water (to the extent that the chicken nuggets overflow);
4. Stew on fire 1 half an hour, until the chicken is crisp and rotten, add green leafy vegetables and cook slightly.