Fish fins, chicken soup
By VicentaLakin
Guangzhou is a coastal city, and there's plenty of seafood to choose, so I always make soup with seafood dry. Fish fins contain abundant gelatinic protein, but this protein is not entirely protein, it is difficult to absorb alone, and cooking with chickens leads to the complementarity of proteins, with fresh tastes and skin breeding. What's the word
Recipe Recommendations
- wolfberry fruit 5g
- local chicken half a
- Jiang Yaozhu 60g
- ginger slices a
- Shark fin head 60g
- dried longan 10g
- salt appropriate amount
- salty and fresh
- pot
- several hours
- simple
Steps for Fish fins, chicken soup
1
Prepare food and treat it。
2
The pheasant washes the pieces and decorates them, the fins of the fish bubble for two hours early, the girdles immersed, the ginger pelts, the cinnamon dry and the gills dunk for 15 minutes。
3
The roosters are released into the open water and washed。
4
Put all the food into the casserole with a proper amount of water, and then burn the fire and turn it into a small pot for an hour and a half。
5
When you're ready, you can eat with a proper amount of salt。Fish fins, chicken soup Make Tips
Fish fins and river plumes are seafood dry products that have to bubble early. The pillars of the river themselves taste salt, so when the soup is ready, they will be salted in order not to be too salty。