Chicken Chop Soup(ji mao cai pai gu tang )

Chicken Chop Soup

Introduction:

"When I was a child, because of the limited conditions, I always had to add my own vegetables to my meat soup. I still remember its delicious taste. When I took advantage of the organic vegetables I picked during the spring outing, I had a taste of my childhood. I felt fresh and delicious."

Production steps:

Step 1: get the ingredients ready.

Step 2: wash the spareribs, add water, bring to a boil with a little cooking wine, and blanch them again.

Step 3: blanch the spareribs, wash the blood foam, stir fry the ginger slices with a little soybean oil, and then add the spareribs.

Step 4: stir fry for a few minutes, add water and bring to a boil.

Step 5: change the low heat to stew until the meat is crisp.

Step 6: wash and drain the vegetables.

Step 7: add to the spareribs soup.

Step 8: add salt, seasoning chicken essence and bring to a boil.

Materials required:

Chicken feather dish: moderate amount

Ribs: 500g

Ginger: moderate

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1. The soup after adding oil and stir frying is more fragrant. There is no soybean oil to change salad oil, but the aroma may be poor, and the soup is not so white. 2. Add the green vegetables and bring them to a boil for a short time.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ji Mao Cai Pai Gu Tang