Li Hongzhang Chowder [Emblem Dish]

Recipe name Li Hongzhang Miscellaneous

Belongs to the cuisine of Anhui cuisine

Type of ownership Local specialty

Basic features

Basic Ingredients Chicken, Sea Cucumber, Cooked White Chicken, Fish, Cooked Ham, Oily Fish Belly, Squid, Water Hair Curd Bamboo, Dried Scallops, Winter Mushrooms, Magnolia Slices In Moderation

method:

1: Cut, fish magnolia, magnolia slices, cooked, 40 grams, cooked 40 grams into 5 cm long and 1 cm wide slices. Cook 10 g, 10 g cut into strips and set aside. Pigeon eggs are boiled in cold water, shelled, etc.

2: Put all kinds of slices, pigeon eggs, shallots, slices under the pot, pour chicken broth, add spices, simmer into the flavor, and then pick off the green onion.

3, take a large bowl, from the various raw materials of the braised first pick out the mushrooms, face down on the bottom of the bowl, other raw materials according to the color of the open, neatly stacked into the bowl, and a variety of broken materials into the, poured into the braised original soup, basket steamed for ten minutes to take out. Place the soup in a pot and flip the bowl over in a large soup dish, surrounded by pigeon eggs. The shredded and cooked chicken are crossed and placed on all sides.

4: Bring the soup to a boil over high heat, add the rice soup, pour in the cooked lard and pour over the chowder. Finally, add cooked salty yellow on the top and insert the stem upside down. Welcome to upload your recipe compositions