Braised bear paw(hong shao xiong zhang )

Braised bear paws in brown sauce

Raw materials for making braised bear paw

One pair of fresh bear paws (about 1.5kg), 1000g old hen, 1000g stuffed duck, 25g scallops, 25g mushrooms, 10g sugar, 10g salt, 15g cooking wine, 15g green onion, 25g soy sauce, 5g ginger, 15g Lake powder and 10g sesame oil.

The production steps of braised bear paw are as follows:

1. Boil the fresh bear's paw in a cold water pot over low heat for 2 hours. Take out the bear's paw, remove the nail and foot pad (be careful not to break the skin). Then, boil the bear's paw in a warm water pot over high heat for 3 hours. Take out the bear's paw and soak it in cold water for 4 times until the smell is gone.

2. Put the processed bear paw in boiling water for one time, and then put it into an enamel basin with chicken, duck, onion, ginger, ham and scallops on it.

3. Wash the dried mushrooms and soak them in 150 ml water for 10 minutes. Take out the mushrooms and keep the juice.

4. Put bamboo grate in the double ear pot, put in the steamed bear paw, soup, mushroom dice and their juice, boil them in high heat, simmer them in low heat, and then add seasoning to make thick soup. Take out the bear's paw and put it into the disc. Mix the juice with water and starch to make it brownish red. Sprinkle a little Ganoderma before leaving the pot

Characteristics of braised bear paw

The taste is strong, and the soup is delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Xiong Zhang