The practice of braised filigree

Ingredients: 150 g chicken breast, 75 g ham

Excipients: 5 g of pea sprouts, 25 g of egg white, 15 g of starch (broad beans).

Seasoning: 15 grams of rice wine, 3 grams of salt, 15 grams of chicken fat, 2 grams of monosodium glutamate, 25 grams of lard (refined).

Ham is red like a rose, fragrant and mellow, chicken is as white as jade, fresh and soft.

Preparation Method:

1: Cut the chicken breast evenly into thin strips and place in a bowl;

2, chicken with a little salt slightly marinated, add egg white and wet starch 10g sizing;

3、 Cooked ham cut into thin wires;

4. Wash and blanch pea seedlings;

5: Place the wok on medium heat, add cooked lard, cook until 30% hot, pour in the chicken shreds, fry until the color is jade white, remove the oil;

6, wok to leave 10 grams of oil, put back on the fire, add 300 ml of clear soup, rice wine, salt to taste, monosodium glutamate, with wet starch 10 grams of thin mustard;

7: Then, pour the cooked chicken shreds and cooked ham together, stir a few times with a hand spoon, put the pea seedlings, and drizzle with cooked chicken fat.

Tips:

1, stew, first adjust the taste, and then use water starch to outline, soup and the main ingredients are equal or slightly more than the main ingredients;

2, hook the mustard is the key to cooking stew, the sauce should be thick and moderate, do not produce knots and powder;

3, chicken can not be boiled for a long time, the soup can be opened to hook, in order to keep tender;

4. Due to the oil stroke process, 500 grams of cooked lard need to be prepared.