Accessories:? Chicken leg, medlar, onion, ginger, cooking wine, etc.
Practice: Boil the fresh bullwhip with clear water until it becomes soft, take it out, cut it into two sections along the urethra, remove the urethral membrane, scrape it clean, put it on a chrysanthemum knife and replace it with sections. Chicken leg, onion, ginger, cooking wine, etc. Heat it in a water pot and simmer it with the changed bullwhip. Add vegetable oil to the spoon and cook until it is half done, add the simmered bullwhip, remove the oil, leave the bottom oil in the spoon, stir-fry shredded onion and ginger, cook wine, add chicken soup, add the processed Lycium barbarum, add seasoning such as refined salt and boil, skim off the floating foam, add the bullwhip flower, cook until it is thick, and pour the oil out of the spoon and put it on a plate. This dish has beautiful appearance, mellow taste and bright color. Famous dishes with traditional flavor in Inner Mongolia. It has both edible value and medicinal value, and has the effects of nourishing kidney, moistening lung, strengthening tendons and bones.
Step by step method:
1、
1, put the cow eggs in cold water in the pot and cook for 10 minutes until the inside is hard.
2. Cut the egg into thick slices.
3, bamboo shoots are soaked, and medlar and lily are washed.
4. The bottom of the casserole is covered with onion and ginger slices.
5. Add chopped beef eggs, bamboo shoots, medlar and lily, and boil the beef eggs with boiling water for about one inch.
6. Cook over high heat until it boils, then skim off the floating foam.
7. Reduce the heat, cook for 20 to 30 minutes, and season with salt for about five minutes.