Chicken juice for soup
By VicentaLakin
The soup bag, which is about the skin, which is mostly juicy, bites it down, spills it all over. It would have been a pleasure if you'd gnawed a little hole, so that you could take it slowly, and taste the fresh smell of meat
Recipe Recommendations
- pork leg 500 grams
- chicken feet 500 grams
- flour appropriate amount
- eggs a
- warm water appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- sesame oil a little
- onion appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- ginger appropriate amount
- salty and fresh
- steamed
- a day
- ordinary
Steps for Chicken juice for soup
1
Freezing will be removed from the refrigerator and cut
2
(b) The proportion of the skin frozen and the meat mixed evenly in the meat pie is about 1.5:1 (I'm still preparing a little less)
3
Flour is warmed and made of flour, which is about 15 minutes of wake-up, and a little bit larger than a dumpling
4
(b) Placing the skin in the palm of the hand, adding the material and wrapping it into a bag, and laying it under fresh corn hides or leaves in the steam cage and putting it on it
5
An eight-minute evaporation of the water can be used in the pot, which can be used with a little ginger-symphony
6
Look: Bite a little hole, and the soup is pouring into the soup bowl。