Braised hump(hong shao tuo feng )

Braised hump method:

Raw materials for making braised hump:

There are 750 grams of hump, 500 grams of old hen, 50 grams of canned bamboo shoots, 50 grams of watery mushrooms, 10 grams of sugar, 10 grams of salt, 15 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of Jiangyou, 10 grams of chili oil, 5 grams of scallion, 5 grams of ginger, 15 grams of starch and 5 grams of cooked chicken oil.

Steps for making braised hump:

1. Cut the hump into 4cm thick pieces, heat it for 3 hours in a hot pot under warm water, change the water and cook twice, then change the cold water and soak for 2 hours.

2. Wash the old hens, add scallion and ginger, boil them into 500ml soup with low heat, and filter them into chicken clear soup.

3. Cut the hump into 5 mm thick, 2 cm wide and 2 cm long pieces, use 250 ml chicken clear soup, and boil it once.

4. Soak the canned bamboo shoots and mushrooms in boiling water, take them out, control them dry, then put them together with hump into the soup pot, add 250 ml chicken clear soup, simmer for 10 minutes, add sugar, salt, cooking wine, monosodium glutamate, soy sauce, chili oil, shredded green onion and ginger, mix them with lake powder, pour in cooked chicken oil and leave the pot.

Characteristics of braised hump:

It is full and nutritious.

Braised hump

[recipe name] braised hump

[taste characteristics] plump and plump, juicy and nutritious

Raw materials: 1. Cut the hump into 4cm thick pieces, heat it for 3 hours under warm water, change the water and cook it twice, then change the cold water and soak it for 2 hours. 2. Wash the old hen pieces, put the grapes and ginger pieces into 500ml soup, and filter them into chicken clear soup. 3. Cut the hump into 5 mm thick, 2 cm wide and 2 cm long pieces, and boil it with 250 ml chicken clear soup once. 4. Soak the canned bamboo shoots and watery mushrooms in boiling water, take them out, control them dry, then put them together with hump into the soup pot, add 250 ml chicken clear soup, simmer for 10 minutes, add sugar, salt, cooking wine, monosodium glutamate, soy sauce, chili oil, shredded green onion and ginger, and then add water Mix the starch into thick juice, pour in the cooked chicken oil, and remove from the pot.

Production process

1. Cut the hump into 4cm thick pieces, cook it for 3 hours in a hot pot under warm water, change the water and cook it twice, then change the cold water and soak it for 2 hours. 2. Wash the old hen pieces, put the grapes and ginger into 500ml soup, and filter them into chicken clear soup. 3. Cut the hump into 5 mm thick, 2 cm wide and 2 cm long pieces. Use 250 ml chicken clear soup and boil it once 4. Soak the canned bamboo shoots and mushrooms in boiling water, take them out and dry them. Then, add 250 ml chicken clear soup together with hump and simmer for 10 minutes. Add sugar, salt, cooking wine, monosodium glutamate, soy sauce, chili oil, shredded green onion and ginger. Add water lake powder and mix them into thick juice. Pour in cooked chicken oil and leave the pot

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Tuo Feng