1, practice a
Information: black fungus three or four, two or three mushrooms, chicken pipa legs one or two, 1 egg, 1 two fans, water starch, salt, pepper, oil, vinegar, soy sauce ginger,
Black fungus, mushrooms, soaked in advance. Add boiling water to the vermicelli and soak for 5-10 minutes. After soaking, cut the black fungus and shiitake mushrooms into julienne strips, the finer the better. Cut the vermicelli into small pieces after soaking. Boil water in a pot, add chicken thighs, a little cooking wine, two slices of ginger for deodorization, and cook. When cooked, fish out and put into cold water. After cooling, tear into shredded chicken. Do not discard chicken broth! Re-boil the chicken stock, add shredded chicken, shredded mushrooms, shredded fungus. Seasoning: oil, salt, soy sauce (for color), white pepper, balsamic vinegar for a minute and then add the vermicelli. Thicken with water starch. Beat the egg and stir into the soup. At this time almost out of the pot, add a little chicken essence. Taste, make the appropriate seasoning adjustments, then out of the pot.
2, practice two
With ingredients: shark fins, green onions, ginger, Shaoxing wine, salt, chicken broth.
Shark's fins are placed on a ladle and put into a pot, rolled, then picked up and drained, then put into chicken broth, seasoned with salt, if there is floating oil to be picked up, turn off the heat and drizzle with Shaoxing wine.
3, practice three
shark's fin, light hen, chicken fat, pig's trotters), ginger, green onion, salt, yellow wine, diamond powder, broth.
Put the shark's fin whole into the clear soup pot, add green onion, ginger, wine and cook three times, take out the shark's fin, squeeze out the water to pull out the sea odor. The hen will be cut open, remove the internal organs, wash; will also wash the hoof clean, together with the pot of boiling water into the Chuan a little, in order to pull out the blood water. With a casserole, the bottom of the pot put bamboo pads, bamboo pads on the shark fins, shark fins on the chicken and hooves, and then add broth, and then stewed with warm fire crisp.