Stewed lean meat with winter grass and scallops(dong cao chuan bei dun shou rou )

Stewed lean meat with winter grass and scallops

Introduction:

"This soup has the effect of moistening the lung, clearing away heat and relieving cough. It is most suitable for autumn and winter now. If you drink a cup of it, it will be warm and your resistance will be enhanced a lot! This winter Cordyceps is Cordyceps flower, I bought the new will produce the new Kang Jindong Cordyceps, the quality is very guaranteed! It's more expensive than other brands on the market! It's for one person, and the stew cup is about 0.5L! "

Production steps:

Step 1: cut the lean meat into small pieces and a piece of ginger;

Step 2: North apricot, Sichuan scallop, sea cucumber, Xinhui tangerine peel, etc;

Step 3: soak winter grass in hot water for 10 minutes in advance;

Step 4: lean meat with ginger slices, blanch the blood in a pot, wash and drain;

Step 5: blanch the lean meat, add ginger slices into the stew cup; add apricot, scallop, sea cucumber, Xinhui tangerine peel, etc., add winter grass, just soak the water of winter grass also pour in;

Step 6: fill the boiling water about 89%, then close the lid and operate according to the instructions of the electronic stew cup;

Step 7: stew for about 3 hours! It's best not to add salt when eating!

Materials required:

Winter grass: 5g

Sea cucumber: 5g

Chuanbei: 3G

Beixing: 3G

Lean meat: 120g

Xinhui tangerine peel: a little

Ginger: 1 tablet

Note: stew generally do not need to add salt, the taste of ingredients all out, very good, no salt is also very good to drink! Drink soup and eat dregs, the effect is more comprehensive!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Cao Chuan Bei Dun Shou Rou