Silver fish soup with shredded chicken(ji si yin yu tang )

Method of shredded chicken and silver fish soup:

Raw materials for making shredded chicken and silverfish soup:

Dried whitebait 50g; chicken breast 200g; egg 1; ginger 1 small piece; starch appropriate

Seasonings for making shredded chicken and silverfish soup:

1 tsp soy sauce (3 G); 15 TSP soup (450 g); 1 / 2 tsp cooking wine (15 g); 1 tsp pepper (3 G); 2 tsp refined salt (6 g)

Processing steps of shredded chicken and silver carp soup:

1. Soak dried silver carp and wash; remove tendons from chicken breast, wash and shred; marinate with egg white, starch, refined salt and soy sauce; wash and cut ginger;

2. Put soup, cooking wine and refined salt into the frying pan, bring the silverfish to a boil, remove and drain them, and put them into the casserole;

3. Add soup into the frying pan, add shredded chicken, cook until the chicken is white, take it out and pour it into the casserole;

4. Add refined salt in casserole and bring to a boil. Skim off the foam and sprinkle with ginger powder and pepper.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of shredded chicken and silver carp soup:

The soup is clear and delicious.

When making shredded chicken and silver fish soup, you should pay attention to:

Be sure to soak the silver fish thoroughly, or it will taste bad.

Silver fish soup with shredded chicken

Shredded chicken and silver fish soup is a delicious food made of dried silver fish, chicken breast meat, eggs, soy sauce 1 tsp, high soup 15 tbsp, cooking wine 1 / 2 tbsp, pepper 1 tbsp, refined salt 2 tbsp.

practice

1. Soak dried silver carp in soft water and wash it,

2. Remove tendons from chicken breast, wash and shred, and marinate with egg white, starch, refined salt and soy sauce,

3. Wash and cut ginger,

4. Put soup, cooking wine and refined salt into the frying pan, bring the silverfish to a boil, remove and drain them, and put them into a casserole,

5. Add soup to the frying pan, add shredded chicken, cook until the chicken is white, take it out and pour it into the casserole,

6. Add refined salt in casserole and bring to a boil. Skim off the foam and sprinkle with ginger powder and pepper.

characteristic

The soup is clear and delicious.

The chef knows everything

Be sure to soak the silver fish thoroughly, or it will taste bad.

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Chinese PinYin : Ji Si Yin Yu Tang