The fish maw
Sichuan cuisine famous chef, to traditional cooking techniques, chess board pitched battle to the image, reproduced in the dish, Xie taste to fish maw dishes, beautify the dishes, dishes into red and green phase contrast, the tone is beautiful natural, soft texture of delicious soup, taste palatability light. The best soup Sichuan Traditional feast.
Ingredients 500 grams of water; yellow belly.
Ingredients: Chicken mixed with 500 grams, 10 grams of spinach, 50 grams of cooked lean ham.
Ingredients: white pepper 3 grams of salt, 1 grams, 50 grams of white wine, MSG 1 grams, 1500 grams of chicken soup, soup 1000 grams of egg white 50 grams of starch.
System of law
(1) will drift to the oil slick maw with a blade into 0.5 cm thick slices. Spinach leaves Gengzhong boiling water blanched remove cold bleaching, tore into filaments. Cut into filaments with ham.
2) will fish maw chip with chicken soup (750 grams), wine (25 grams), salt (1 g) in the pan picked up, fish out of the water dry, flat, after wiping egg white starch, and then coated with a layer of chicken grits wipe smooth, do grow 20 cm, width 15 cm of semi-finished blank, and then with spinach leaf stalks, ham wire in the chicken grits placed on the checkerboard, the cage with the fire steamed into the soup plate.
(3) stock and bring to the boil over, add pepper, salt, monosodium glutamate injection of white fish into the tray.
The fish maw