Ingredients: sea mussels
Accessories: 1 old hen, 300 grams of lean beef, 1600 grams of pork tenderloin
Seasoning: 25 grams of rice wine, 3 grams of refined salt, 100 grams of ginger pieces, 50 grams of spring onions, a little ginger juice
Method:
1. Slaughter the hen, remove the chicken breast and set aside, cut the rest into large pieces, blanch the beef and pork tenderloin with 800 grams of meat, put it in the basin with water (without ingredients) ginger and shallots, steam for 4 hours on the basket drawer, remove the meat soup, skim off the oil slick.
2. Chicken breast and lean meat chopped into mushrooms, add refined salt 2 grams of water appropriate amount into meat puree soup divided into 3 bowls, chicken soup under the pot boiling turn to medium-low heat poured into 1 bowl of meat puree soup boiled until the meat puree formed into foam with gauze dense leakage filter, boiled again with puree soup to cook a total of 3 times to get pure and clear broth, take 900 grams and set aside.
3. Sea mussels shell the meat, each half flat 2 pieces, put into a hot water pot at 60 ° C to five ripe, remove the mussel membrane, add yellow wine ginger juice to catch the marinade, then drain the juice, put it into the soup bowl, add about 150 grams of chicken soup and then drain the soup, the net mussel meat is divided into small bowls, when serving, the chicken soup is boiled, add 2 grams of refined salt to taste, and the meat is drizzled.
Cooking Method: 汆
Flavor type: salty and fresh
Mr. C small talk: Sea mussels are especially good for Changle Zhanggang, characterized by large heads, thin shells and thick flesh. "Chicken Soup Sea Mussels" is a famous high-grade soup in Fujian cuisine, the soup made of old hen beef and pork, the color is pale yellow and transparent, the taste is delicious, and the meat of the Sea mussels is crisp and tender, which is amazing, it is a wonderful match.
