materials: a fresh grass chicken, half a fresh pork heart, half a fresh pork belly, 8 slices of first-class Jinhua ham, 1 first-class dried mushrooms, 3 pairs of fresh soybean sprouts, 2 green onions, 4 slices of Chinese cabbage, celery, some pickled peppers, 4 dried peppers, sesame oil, pepper, monosodium glutamate, chicken essence and a little Zhenjiang balsamic vinegar.

Practice:

1. Carefully collect chicken blood into a clean bowl when slaughtering grass chickens, and carefully cut it into small strips for later use after cooling and solidification.

2. Cut the chicken breast, leg meat and so on.

3. The remaining grass chicken bones are slightly scalded in boiling water, then taken out and washed, and boiled for 3 hours in a small pot with low fire to make broth for later use.

4. Clean the pig heart and cut it into small pieces.

5. Clean the pork belly (it can be cut and carefully rubbed with flour or salt to remove the smell) and then cut into small pieces.

6. Place the wok on a strong fire, add a little salad oil, stir-fry celery, scallion, cabbage and soybean sprouts at 7 minutes, add chicken essence, add a little sesame oil, and put it in a bowl for the bottom.

7. put the wok on a strong fire, put chicken, pork tripe, pork heart, ham slices and mushrooms in the wok, stir-fry with pickled peppers, dried peppers and pepper for 3 minutes, spray a small amount of cooking wine and add a little fresh chicken soup, then carefully add chicken blood strips, sesame oil, monosodium glutamate, chicken essence, vinegar and other seasonings, then put them into the wok and put them into the fried accessories for the bottom.

8. With a bowl of fragrant grass chicken soup sprinkled with chopped green onion, my love can be enjoyed by my family.

another:

menu name: Chongqing Maoxuewang

menu category: Sichuan cuisine

menu ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, cabbage, bean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed

.

2. Place the wok on a strong fire, add a little oil to fry the Chinese cabbage, celery, scallion and soybean sprouts until cooked, add monosodium glutamate, add a little sesame oil, and put the wok into a bowl for the bottom use.

3. Place the wok on a strong fire. Put the chicken breast, pork belly, pork heart and ham sausage in the wok and add pickled peppers. The dried peppers will be fried until fragrant. Add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence. Take the wok and put them on the fried accessories for the bottom.