Ingredients: 1-2 Niubian.

seasoning: 75g of cooked big oil, 25g of pepper oil, 15g of soy sauce, 5g of monosodium glutamate and sugar, 6g of salt, 15g of cooking wine, 4 of wet starch, a little of pepper and sugar, 1g of onion, 2g of garlic cloves, 5g of ginger and 5g of chicken soup.

Practice:

(1) First, wash the bullwhip, cut off the skin and scald it with boiling water. After taking it out, tear off the skin, wash it and put it in the pot. Put 2.5 kilograms of water in the pot, add 5 grams of onion, 25 grams of ginger and pepper until the bullwhip is boiled, take out one and a half, remove the urethra and cut it into long sections of 4 ~ 5 cm.

(2) Bring the frying spoon to high heat, heat the cooked big oil, add 5g of onion, 2g of ginger and garlic cloves, stir-fry until fragrant, add cooking wine, soy sauce, chicken soup, white sugar, monosodium glutamate and salt, color the soup with sugar, simmer the bullwhip in the soup until the soup is dry and thick, pick out the onion and ginger, and hook it with wet starch.

characteristics: the color is bordeaux, the bullwhip is soft and rotten, and the taste is mellow

2. Cordyceps bullwhip soup:

Raw materials: 5g of water-made bullwhip, 1g of beef broth, 2g of Cordyceps, 1g of Lycium barbarum, 2g of refined salt, 2g of monosodium glutamate, 2g of onion and ginger, 2g of Shaoxing wine and 1 of sesame oil.

(2) Put the bullwhip into a small pot, pour the clear soup, stew in a cage for 1 hour, then add the bird-made Cordyceps, Lycium barbarum, onion, ginger and Shaoxing wine, and stew for 1 hour until the bullwhip is soft, the Cordyceps is waxy and the taste of Lycium barbarum overflows. Pour out the soup, and take out the bullwhip and pour it into a small soup plate.

(3) Heat the wok, add beef broth, add salt, monosodium glutamate, pepper and sesame oil, adjust the taste, and pour into the soup plate.

features: the soup is fresh and mellow, the bullwhip is soft and tender, the Chinese caterpillar fungus moisturizes and strengthens the body, and the Chinese wolfberry is the best in eyesight, with superior nutrition and good tonic.

Third, the Chinese wolfberry bullwhip soup:

Ingredients: clear water, ox whip, chicken oil, ginger, pepper, cooking wine and Chinese wolfberry salt monosodium glutamate

Practice:

clear water, ox whip, chicken oil, ginger. Insert a sharp knife into the hole, cut it open and wash it, blanch it in boiling water, then let it cool, tear off the floating skin, scrape off the impurities, blanch it several times until there is no smell, put 1 kg of clear water in aluminum pot, put the bullwhip, chicken oil and chicken on a high fire and boil it, skim off the floating foam, add the beaten ginger, pepper and cooking wine, and move it to a low fire for stewing until it is 8% mature. Take out the bullwhip and cut it into pieces.