Method:Broiling




Raw material

Only black-boned chicken wing 200 grams, bamboo shoots point 75 grams, carrot 50 grams, cooking wine 15 grams, Jiang Pian, garlic piece each 10 grams, refined salt, chicken fine each 3 grams, monosodium glutamate 1.5 grams, wet starch, sesame oil each 10 grams, soup 500 grams, oil 40 grams.


Manufacture

1st, chops Cheng Duan the black-boned chicken wing. The bamboo shoots point slivers the section. The carrot slivers the strip.
2nd, in the pot puts the oil, gets down enters Jiang Pian, the garlic piece to cook in soy the fragrance, adds the soup, the cooking wine, gets down enters the black-boned chicken wing to boil, casts aside only the spume, cooks in a covered vessel maturely to eight.
3rd, under enters the carrot, the bamboo shoots point, the refined salt, the chicken fine fever to thoroughly ripe, adds the monosodium glutamate, thickens soup with the wet starch, to drench the sesame oil, chargging namely becomes.


Characteristic

The color is distinct, soft rotten fresh.


Operation prompt

Must use the flame to burn the black-boned chicken wing.

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