1. Material: 400g of clean chicken, 20g of tremella, and one egg white.

2. Seasoning: refined salt, monosodium glutamate, cooking wine, pepper and starch.

Method:

1. Soak tremella in warm water, wash and cut into oblique slices. Cut the chicken and mix well with egg white, salt and starch.

2. Sit in the pot, pour water to boil, put the chicken down and stir-fry, move it to warm fire and stew for four times, then add tremella, cover the pot, continue to stew until the meat is rotten, and then add monosodium glutamate, refined salt and pepper.

Stewed chicken with stone ears is a traditional local dish, belonging to Anhui cuisine. It refers to a delicious food made of chicken, tremella and egg white as the main raw materials, and then added with refined salt, monosodium glutamate, cooking wine, pepper and starch. This dish has crispy chicken, delicious soup and special flavor, and is a treasure in stew.

Nutritional value:

1. Compared with pork and beef, chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. Chicken skin contains a lot of lipids, so it should never be regarded as a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.