Ingredients: 2 Chinese flowering Chinese cabbage, 20g water-soaked mushrooms, ham 15g, water-soaked magnolia slices 15g, and 2 chicken legs;
Seasoning: salt 6g, cooking wine 10g, monosodium glutamate 5g, white pepper 5g, onion 25g, ginger 15g, lard 20g and broth 1000g.
The preparation method is as follows:
1. Slaughter the giant salamander and blanch it with boiling water; Peel and gut, wash, replace the corrugated box, blanch the chicken leg with boiling water, and wash off the blood foam for later use.
2. Put the wok on a big fire, add lard and heat it to 50%, add onion (about 10g), ginger slices (about 5g) and fish pieces, stir-fry the cooking wine slightly, then pour it out, put it into a soup pot, and pick out the onion and ginger. Add chicken legs, ham, mushrooms, ginger slices, onions, salt and broth, cover, seal with clean paper, cook in a cage, and stew with water. Uncover the lid, take out onion ginger and chicken legs, and decorate them with cooked delicious Chinese cabbage.
This soup is delicious, and so is the fish.