5g of seasoning salt and 5g of chicken powder.
Practice?
1 First, cut the chicken open and wash it, then cut the pig into pieces and wash the fresh ginseng.
After boiling water in a pot, put the chicken and pig in the exhibition and cook it to remove the blood stains on the surface, then pour it out and rinse it with water.
3. Put pork liver, chicken, fresh ginseng, medlar, ginger and red dates into a stew pot, add water for 2 hours, and add salt and chicken powder to serve.
20g of fresh ginseng, 20g of black-bone chicken 1 individual, 20g of dictyophora indusiata, 20g of mushroom10g of chicken oil, 0g of monosodium glutamate10g of chicken essence10g of cooking wine10g, 2500g of bone soup.
Production method
1. Wash fresh ginseng and slice it; After the black-bone chicken is slaughtered, the hair, viscera and claws are removed: all the mushrooms are cut in half, the ham and dictyophora are washed, the ginger is sliced, and the onion is cut into sections.
2. Put black-bone chicken, ginseng, shiitake mushrooms, ham, cooking wine, ginger, onion, salt, dictyophora and shiitake mushrooms in a pressure cooker, cook for 25 minutes, and cease fire. Let it cool. Put it in the pot.
3. Bring the pot to a boil over a strong fire, season it, and serve it. It can be eaten with scalded other dishes, or directly with meals. It weighs about 600g, fresh ginseng 1 branch, 40g, 2 slices of ginger, 2 strips of onion, and (monthly) meat/kloc-0.
Practice?
1, take out the neck bone of the shredded bamboo chicken, chop off the chicken feet, open the back and wash away the lungs, and cut a small hole straight at the front sternum. Put the head of the chicken out of the stomach.
2. Wash the fresh ginseng and put it in a stew, cut the ham and (monthly) meat into square grains, roll them with boiling water and scoop them up, rinse them with clear water and put them in the stew. The shredded bamboo chicken is also rolled through with boiling water, scooped up and washed clean with blood, put it in a stew pot with its head up, and put the ginger slices and onion strips on the shredded bamboo chicken noodles with toothpicks.
3. Burn the wok for oil, cook the wine, add the soup, add the seasoning and pepper, pour it into the stew, cover it, put it in a steamer and stew for two hours. Remove ginger, onion, meat and ham, cover with a steamer and stew 15 minutes.
1. Wash fresh ginseng and slice it; Wash the chicken, cut into 4 cm square pieces, wash the fresh mushrooms and slice them; Black fungus is watered, pedicled and torn into petals; Pat the ginger loose and cut the onion into sections.
2. Put the chicken in a bowl, beat in the eggs, add soy sauce, starch and salt and mix well until thick. Set aside.
3. Heat the pan over medium heat, add 0/50g of vegetable oil/kloc-,when it is 60% hot, put the chicken pieces in and slip through, scoop them up with a colander, and drain the oil for later use.
4. Pour out the oil, leaving 30 grams, then heat it, add ginger and shallots, add the slipped chicken pieces and mushrooms, add fresh ginseng, add 300 ml of chicken soup or soup, and simmer for 30 minutes.