1 dried bear paw.

Ingredients:

10￣12 chicken wings. 200g of pork with skin, 25g of sliced green onion and ginger, one star anise.

Seasoning:

1000g of peanut oil (about 75g), 50g of soy sauce, 1000g of broth, 25g of wine, 2g of monosodium glutamate (MSG), 2g of refined salt, 20g of peppercorn oil, 25g of water starch, and a bit of young sugar color.

Cooking process:

1. put the bear paw into 80C hot water soak 10 hours, take out, sop up the water, and good and yellow mud wrapped up (to be wrapped tightly). Slowly roasted on medium heat for about 2 hours, remove, remove the yellow mud (hairs have been towards the mud), rinse several times with hot water, and then put into a pot with water to cook on low heat for about 1.5 hours to remove, scrape off the remaining hairs, remove the toenails and the bottom surface of the old skin, use a cloth to sop up the water and oil beads while it is still hot, smear a layer of light sugar color, and let it dry. Then fry them in hot oil to make them red and fish them out. From the back of the palm of the knife, pick pick to remove the bones, retain the palm of the finger belly below a small section of bone, palm face down, put people in a large bowl.

2. clean the chicken wings, put a little soy sauce mix well, with hot oil deep-fried into dark red when fishing out. Put in a bowl of bear paws. Cut the pork into large thick slices, blanch with boiling water, also fished into the bear's paw bowl, put on the green onion and ginger, star anise (smashed), soy sauce, broth, salt, cooking wine, on the cage with a high flame steam until the bear's paw is cooked and rotted when removed. Pick off the green onion and ginger, pork (for another use), take out the chicken wings, evenly arranged on a large flat plate week. Place the bear's paw in the center of the wings (palm side up).

3. Steamed bear paw soup decanting into the spoon, add monosodium glutamate, water starch thickened with pepper oil, poured on the chicken wings and bear paw that is.