Eel and chicken bone soup(hai man ji gu tang )

Method of eel chicken bone soup:

Raw materials for making eel chicken bone soup:

Eel 400g, burdock 1 / 2 root, fresh mushroom 4, carrot 1 / 4 root, Duhuo 5cm, celery 1 / 4 root, celery 1 bunch, chicken soup 600ml (chicken bone 5 parts, water 5 liters, melon shaped kunbu 2 pieces), right amount of black pepper, light soy sauce 2 tsp, salt 1 / 2 tsp, wine 1 tsp, vinegar, fried oil.

The processing steps of eel chicken bone soup are as follows:

1. Making chicken bone soup: blanch the chicken bone until white. Wash off excess fat and blood with water. Put chicken bone, Laminaria and water into the pot and cook over high heat. Boil over low heat. Skim out the soup to remove the smell. Keep the soup in a rolling state, boil it to 20% (boil half of the water), and filter it with flannelette.

2. Processing of all kinds of materials: sliced eel with belt bone spines, fried in 170-175 degree oil until the surface changes color. Burdock: brush the surface with brown brush and cut the knife pattern longitudinally; put it on the cutting board, like sharpening a pencil, turn the burdock by hand and cut bamboo pieces (bamboo leaf shape); rinse it with vinegar to remove the astringency, change the water several times in the middle, and drain the water after rinsing. Fresh mushroom - cut off the hard base, and then cut into thin slices. Angelica pubescens - cut into 3cm long sections, peel thickly, slice in strips; fold and cut into pieces

Eel and chicken bone soup

Eel chicken bone soup is a dish, the main ingredient is eel, burdock, ingredients are fresh mushrooms, carrots, celery, seasoning for soy sauce, salt, wine, etc., through boiling practice.

essential information

Type: qinqinliangtang

Basic materials

Ingredients: 400g eel, 1 / 2 burdock, 4 fresh mushrooms, 1 / 4 carrot, 5cm Duhuo, 1 / 4 celery, 1 bunch of clover, 600ml chicken soup (5 chicken bones, 5 liters water, 2 melon shaped Laminaria), appropriate amount of black pepper, 2tsp light soy sauce, 1tsp salt, 1tsp wine, vinegar and fried oil.

Production method

1. Make chicken bone soup: blanch chicken bone until white. Wash off excess fat and blood with water. Put chicken bone, Laminaria and water into the pot and cook over high heat. Boil over low heat. Skim out the soup to remove the smell. Keep the soup rolling and boil to 20% (boil half the water). Filter with flannelette.

2. Treatment of various materials

(1) The eel, with its belt bone spines, is cut into pieces and fried in 170-175 ℃ oil until the surface changes color.

(2) Burdock: brush the surface with brown brush and cut the knife pattern longitudinally; put it on the cutting board and turn the burdock by hand while cutting the bamboo (bamboo leaf shape) like a pencil; rinse with vinegar to remove the astringency, and change the water several times in the middle; after rinsing, drain the water.

(3) Fresh mushroom - cut off the hard base, and then cut into thin slices.

(4) Angelica pubescens: cut into 3cm long sections, peel thickly and slice in strips; fold and cut into filaments, rinse with vinegar.

(5) Carrots - cut into 3cm long sections, cut in half lengthwise, cut downward, slice horizontally; fold and cut into filaments.

(6) Celery - remove tendons, cut into 3 cm long sections, cut into thin filaments along the fiber.

3. Bowl: heat chicken soup, bring to a boil, put in all kinds of side dishes, boil slightly, remove the smell. After seasoning with salt and light soy sauce, add eel fillets, season with wine, and sprinkle with clover celery tendon. Using a pepper bottle, sprinkle the black pepper into the bottle.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Man Ji Gu Tang