There should be a message from a good foodie friend asking me to write the diary of the "Fragrant Fried Chicken Pork" I made last time, which mentioned removing the chicken bones and making another soup; asked me to use the chicken bones as a soup recipe. Published, I finally had time to buy the ingredients today and cooked this soup. Although I didn't put meat pot in it, I added vegetables to make the soup, so I named it "Pastoral"! Thank you to my friend "Color Unknown" for your reminder.
If you don't know how to make shaved chicken legs, you can refer to my blog home.meishichina.com/space-498118-do-blog-id-235217.html
Tianyuan chicken bone soup
Recipe Recommendations
Steps for Tianyuan chicken bone soup
1
Prepare the materials.
2
Wash the chicken legs after thawing.
3
Use scissors to break open on one side of the chicken leg and slowly shave the bones out.
4
2 slices of ginger, wash and slice carrots for later use.
5
Wash the mushrooms, slice them into slices, and cut the corn into slices.
6
Cut the fat tofu into small pieces.
7
Add cold water to the pan and put the chicken leg bones in the heat.
8
Burn until blood bubbles come out, turn off the heat, remove and rinse.
9
Add ginger slices and chicken leg bones into the pan, pour in cold water, add 1 teaspoon of cooking wine and half a teaspoon of vinegar, cover and start cooking.
10
After the water in the pot boils, add the corn nuggets and continue cooking. After the corn has been boiled, put the mushrooms and carrot slices together and simmer for about 3 minutes.
11
Finally, turn off the heat, add the fat tofu, add a small spoon of salt to taste, and drop a few drops of sesame oil.
12
It is very suitable for friends with lighter tastes!