Ingredients: 500g bamboo shoots, 250g chicken

Seasoning: 30g peanut oil, 10g chicken fat, 3g salt, 2g MSG, 10g milk, 10g cooking wine, 10g starch (corn) 10g 3 grams of alum, 5 grams of green onions, and 2 grams of ginger in appropriate amounts

How to make chicken-skinned bamboo shoots:

1. Remove the shells of tender bamboo shoots, wash them, select the tender parts and cut them into thin slices;< /p>

2. Boil the bamboo shoot slices in alum water, take them out and wash them with clean water;

3. Cut the green onion into sections, peel the ginger and cut into thin slices for later use;

< p>4. Slaughter and wash the whole chicken, remove the chicken, chicken bones, and skin, cook it, wash and cut into diamond-shaped slices, add cooking wine and fresh milk, mix well, steam for 20 minutes and set aside;

5. Heat the oil in the wok, add the green onions and ginger slices, sauté until fragrant, add the milk and bring to a boil;

6. Remove the green onions and ginger, add bamboo shoot slices, refined salt and MSG, pour in the chicken skin and The steamed juice is cooked into the flavor;

7. Thicken the gravy with wet starch, pour in chicken oil and serve on a soup plate.

For more information about chicken-skinned bamboo shoots, see Mint.com Food Library/shiwu/jipicisun