Rock ear quail soup(yan er an chun tang )

Rock ear quail soup

Introduction:

"The rock ear grows on the sandstone cliff of Wulingyuan scenic area. According to Yongding county annals, "rock ear is a folk treasure. It is a delicacy and has the function of removing heat, clearing fire and nourishing. And meat soup or stewed chicken, taste delicious. "

Production steps:

Step 1: take proper amount of fresh rock ear and soak it in warm water.

Step 2: wash 3 fresh quails, empty the internal organs and put them into the soup.

Step 3: prepare 2 fresh mushrooms, slice and set aside.

Step 4: cut the scallion into sections and flowers. The scallion is put in when cooking soup, and the scallion is put in when boiling. Ginger slices.

Step 5: put quail into casserole, add cold water, bring to a boil, skim foam.

Step 6: add cooking wine

Step 7: add ginger and scallion

Step 8: bring to a boil and simmer for about 20 minutes

Step 9: put in the mushroom and rock ear. And take out the ginger slices and scallions.

Step 10: add the scallion essence and Chicken salt. Start the pot

Step 11: enjoy yourself.

Materials required:

Quail: 3

Rock ear: some

Mushroom: 2

Salt: right amount

Chicken essence: 1 spoon

Cooking wine: 2 teaspoons

Scallion: right amount

Ginger slices: right amount

Note: 1. Quail market has to sell, but killing quail is too cruel, I bought a good put there, to kill in front of me, really can't see it. 2. Ginger and scallion should be put after boiling, which can play the biggest role in removing fishy smell. 3. The rock ear can't be put too early, it's easy to burn. It's best to put it in 10 minutes before boiling.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Yan Er An Chun Tang