Tea Sands with Pucai
By AshleeWalsh
Ingredients: chicken essence
Recipe Recommendations
- pucai 300 grams
- shrimp 40 grams
- lard 10 grams
- rapeseed oil 10 grams
- salt appropriate amount
- chicken essence appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Tea Sands with Pucai
1
Remove the old skin from fresh cattail and clean it.
2
Remove the internal organs and clean them.
3
Add water to the pan and bring to a boil, add a little cooking wine, and add the black rice and shrimp water.
4
Before taking out of the pot, pour out the chopped cattail into water.
5
Add lard and rapeseed oil to the pan, add ginger slices and stir-fry.
6
Pour in the cattail cabbage, shrimps and black pepper and stir-fry.
7
Pour in a few spoonfuls of water and bring to a boil over high heat.
8
Cook until the soup turns white, season with salt and chicken essence and remove from the pan.
9
Put in the fried tea dumplings.Tea Sands with Pucai Make Tips
If you simmer it with chicken soup or bone soup, the taste is more delicious.