Preparation materials:

Soup:

Content … The soup base of chicken, pig and cow, preferably a single soup base, should not be mixed (for example, the soup base mixed with chicken and pig will be turbid).

Ham (diced)

Chicken (or pig or cow, depending on the soup base. The dice are the same)

Clams (fresh, dispensable. Shell)

Shrimp meat (fresh, optional, or crab meat instead. Cut it into small pieces and cubes.

Mushrooms (fresh mushrooms. Dice)

Onion (finely cut, but it can also be cut into squares of about 0.5cm! )

Carrots (vegetables, (diced)

Corn paste (you can also prepare some corn kernels)

Cream (for frying)

Milk (to enrich the soup)

Salad oil (for frying flour)

Flour (medium to high gluten is ok)

Salt (a little)

Monosodium glutamate (actually, I don't use it)

Sugar (actually, I don't use it at all)

Black pepper (other peppers are ok, without adding)

working methods

1. Baoxiang

Heat the pan first, pour in a little cream and diced ham (the heat is lower because of diced ham).

Because ham has a special flavor, it should be put in the pot before the onion, so that ham has a flavor. ) Then add chopped onion and mushrooms.

Then diced carrots (the sweetness of carrots needs to be fried), then chicken, shrimp and so on. Then stir-fry the corn kernels a little.

Stir-fry and pour into a bowl for later use.

Cooking stock

You can buy ready-made stock, or the stock left over from cook the meat, or cook a pot specially. Put the stock in a pot and bring it to a boil. Turn down the heating. ..

Stir flour

When the pan is hot, pour about half a bowl of salad oil (according to the amount). When the oil is hot, add dry flour to stir fry, and the batter will be fried (in fact, this is the key to the rich soup).

4. Tang Lu

Pour the batter evenly into the stock pot (if you are not sure, you can scoop a big bowl of stock first, add the batter, mix well and pour it into the stock). It's easier this way, and the soup becomes thicker (not too thick).

Put the corn sauce first .. then put the freshly fried ingredients in the thick soup (remember, clams should also be put in. Keep pretending (don't burn it! )

Prepare the milk and slowly pour it into the soup (how much you can control yourself). At this time, the thick soup fragrance has gradually floated out. ..

If you like the taste, you can add some cream ... Besides, celery, as the last decoration, is sprinkled on the soup.

Black pepper sauce

Black pepper or crushed black pepper, half a teaspoon of butter, a small piece of soy sauce, half a teaspoon of soy sauce, half a teaspoon of monosodium glutamate and chicken essence, half a teaspoon of sugar, a little soup and half a bowl.

The easiest way to make black pepper juice is to add cream noodle sauce (butter melts, add proper amount of flour and water and stir well), chicken essence, black pepper particles and beef powder, and make it into a paste.

Strongly recommend:

1. Put the oil, add the chopped green onion and stir-fry until fragrant;

2. Release soy sauce, beef juice, sugar, salt, Shaoxing wine (red wine is the best), black pepper, tomato juice and mushrooms. If it is too dry, you can add a little boiling water;

3. thicken the right amount, while stirring, enough is enough.