Legend has it that King Chuang Li Zicheng was defeated and fled to Mangshan. He cut his hair here to become a monk and changed Guanyin Temple to Huilong Temple to express his ambition to restore his dragon position in Mangshan again. During my stay here, I often went up the mountain to collect mushrooms, bamboo shoots and wild vegetables to cook them to recharge my energy. This dish has been passed down among the people to this day. This dish is made of wild mushrooms from Mangshan, taro, wild bamboo shoots and boiled with meat and blood soup. It has a rich taste and the soup is extremely delicious.
When I was making this dish, the raw materials were changed. The mountains were really out of reach, and the delicacies would definitely be impossible to pick. Ordinary mushroom bamboo shoots would be just as delicious.
Chuangwang Shanzhen Pot
Recipe Recommendations
- Taro 200 grams
- salt 1 teaspoon
- chicken essence 2 teaspoons
- cooked chicken oil 1 tablespoon
- diced green onion appropriate amount
Steps for Chuangwang Shanzhen Pot
1
Wash the oil mushrooms and cut the small bamboo shoots into oblique blade.
2
Dig the taro into a ball with a ball cutter.
3
. Put all the ingredients into a casserole, add the meat and blood soup, bring to a boil over high heat, turn to low heat and simmer until done.
4
When the taro is soft and the soup is thick, add salt and chicken essence to taste, and finally pour in cooked chicken oil and sprinkle with shredded green onions. Serve.Chuangwang Shanzhen Pot Make Tips
A few words: To make this dish, you must use bone and meat soup to cook it over slow heat to taste delicious. Choosing oil mushrooms will make the cooked soup thick and has an excellent taste. If you like clear soup, you can switch to other fungi such as mushroom mushrooms and fresh mushrooms.