Boiled shredded pork(su cai da zhu gan si )

Boiled shredded pork

Introduction:

"Big boiled dried silk, also known as chicken juice boiled dried silk, is a refreshing and nutritious delicacy. Its flavor has always been regarded as a good dish on the table, and it is the housekeeping dish in Huaiyang cuisine. The main raw material is Huaiyang dried tofu. The knife work is very delicate. The fresh flavor of various seasonings is cooked and compounded into dried tofu. It tastes refreshing and appetizing. It's very delicious and never tired of eating. The color is beautiful, the dry silk is fresh, tender and soft, and the soup is fresh and mellow. "

Production steps:

Step 1: wash the chicken first.

Step 2: make chicken soup (put water in the pot, add chicken, green onion, ginger and cooking wine, bring to a boil over high heat and simmer over low heat for 30 minutes.)

Step 3: wash the tofu skin.

Step 4: cut into filaments.

Step 5: put it in hot water.

Step 6: shred the ham.

Step 7: wash the bamboo shoots.

Step 8: cut into filaments.

Step 9: add water and chicken soup, put dried silk into the pot.

Step 10: add shredded chicken and bring to a boil.

Step 11: add the shrimps after 15 minutes.

Step 12: season with salt.

Step 13: add shredded ham and salt to taste.

Step 14: serve in a bowl.

Materials required:

Tofu skin: 300g

Chicken breast: 50g

Shrimp: 20g

Ham: 30g

Winter bamboo shoots: 25g

Cooked lard: 25g

Salt: 6 g

Soup: 300g

Note: this dish needs 500 grams of soup. If there is no soup, it can be replaced by high soup or water.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Cai Da Zhu Gan Si