< h1 class="pgc-h-arrow-right" > raw material</h1>
Mustard greens 250 g
2 cooked salted duck eggs
< h1 class="pgc-h-arrow-right" > spice</h1>
Soy sauce, monosodium glutamate, cooking oil, ginger slices each appropriate amount
< h1 class="pgc-h-arrow-right" > practice</h1>
1: Wash and cut the mustard greens, remove the shelling of the cooked salted duck eggs, remove the yolks and put them on the board, flatten them with a knife, and soak the salted egg whites in cool water.
2: Put the soup pot on the fire, heat the cooking oil, put the ginger slices to the pot, then add water to the boil, add the mustard segments, and boil for about 3 minutes.
3: Finally, add salted egg yolks and salted egg whites, boil and add soy sauce, MSG and put them in a soup bowl.
30 grams of white fungus
The hen is about 750 grams
100 g of barley
Party ginseng 150 g
Red dates 15 g
Yam 20 g
Sliced ginger, white onion and salt
1. Wash and cut the ginseng, yam and white fungus into gauze bags, wash and pack red dates and barley into separate bags.
2: Slaughter the hen clean, chop the pieces, put them in a pot, add an appropriate amount of water, then add a gauze bag and ginger slices, green onion white, boil over high heat, reduce heat and simmer for about 3 hours.
3: Remove the gauze bag and season with salt.
Lion's head mushroom, fig, apple and sydney pear 50 grams each
Chicken 750 g
Papaya 500 g
300 g pork
Sliced ginger, green onion, salt 5 g each
MSG 4 g
1: Remove the chicken, wash, cut into pieces, wash and cut the pork, cut into pieces, wash and cut the papaya, apple and Sydney pear.
2: Add an appropriate amount of water to the pot, add chicken nuggets, pork, bring to a boil over high heat, remove the blood and wash.
3: Put chicken nuggets, pork, sydney pear chunks, apple chunks, papaya chunks, figs, lion's head mushrooms, ginger slices, green onion into the stew cup, pour water, add salt to the stomach for 2.5 hours, and enjoy the MSG.