Seasoning: chicken oil 10g pepper 1g salt 2g MSG 1g sugar 1g wine 5g onion 3g ginger 2g each moderately
Chicken feet stewed mushrooms:
1. Put the mushrooms into warm water to soak through, remove the tip, and wash with water. Chicken feet washed, put into the water pot A boiled until eighty percent rotten fish out. Chop the claw with a knife, remove the bone, into the boiling water pot of scalding a scald out, into a large soup bowl, add 1 gram of refined salt, yellow wine, green onion (cut into sections), ginger (cut into pieces), a little bit of water, on the steamer for 10 minutes to take out, pick off the green onion and ginger.
2. Soup pot on the fire, pour chicken broth, put 1 gram of refined salt, monosodium glutamate, pepper, sugar boiling, pour into the steamed chicken feet, under the mushrooms to burn for a few moments, out of the pot into a large soup bowl, dripping with cooked chicken oil that is complete.
For more information on chicken feet stewed mushrooms, see Mint.com Food Library/shiwu/jijiaodundonggu
.