Accessories: 25 g cooked ham, shrimp paste 50 grams of cooked bamboo shoots 25 grams, 15 grams water, mushrooms, green leaves 15 grams of egg white 1 / 4. Wet starch 25 grams, broth 750 grams, 500 grams of lard (fuel consumption of 60 grams), large light blue 2 grams of salt 3 grams, monosodium glutamate 2.5 grams, Shao liquor 25 grams.
Production process
Tip the belly, chicken breast pieces are Generative comb, with salt 0.5 grams, Shao liquor 1 g mix, wet starch, 5 g sizing, ham Qiema saddle piece stand. Heat wok set the fire, under the lard, Zhi Sicheng hot (about 88 ℃), the tip of the belly, chicken pieces, chicken gizzards, shrimp with wok, scattered to draw cooked, pour into a colander to drain the oil, the original pot to stay a little oil, soy pan into the light blue, the next duck, ham, mushrooms, bamboo shoots, and broth into the rice wine 5 grams, plus salt 1 g, boiling, add MSG, wet starch 15 grams with a thin hook thickening, immediately tip into the belly, chicken gizzard, chicken pieces, shrimp, vegetables and other materials, turning Britain wok, pour lard 25 grams, to promote uniform pan plate and serve.
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