A pot of Tujia incense(tu jia yi guan xiang )

A pot of Tujia incense

Introduction:

"I don't know when this dish has been available in Yichang. We can see traces of this dish in ordinary people's homes."

Production steps:

Step 1: wash the pork tripe and cut into strips, wash the black chicken and chop into strips 4cm wide and 1cm long, chop the ribs into 3cm long pieces of boiling water for use.

Step 2: add oil into the pan and heat to 40% of the total. Saute chives and ginger. Add fly water to cook the cooking wine. Stir dry the water vapor. Ladle in water and bring to a boil over high fire. Beat up the foam. Pour into a earthen jar. Put chives into a earthen jar. Bring to a boil over high heat until the soup is white. Turn to low heat and simmer for 40 minutes.

Step 3: soak Codonopsis pilosula in water, cut into 3cm long sections and wolfberry, put them into a earthen jar, simmer for 15 minutes, then add salt, chicken essence and sugar.

Materials required:

Pork tripe: 300g

Black chicken: 200g

Ribs: 250g

Dangshen: 40g

Wolfberry: 15g

Shallot: 20g

Scallion slices: 10g

Ginger slices: 8g

3 G pepper

Salt: 6 g

Sugar: 3 G

Chicken essence: 5g

Cooking wine: 10g

Salad oil: 40g

Note: features: strong soup, fresh taste, health care. It is suggested that Codonopsis pilosula and Lycium barbarum should not be simmered for a long time.

Production difficulty: unknown

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Tu Jia Yi Guan Xiang