A pot of Tujia incense
I don't know when this dish came into being in Yichang. It can be seen in ordinary people's homes.Features: thick soup, fresh taste, health care.Tip: Dangshen and medlar should not be simmered for a long time.
Step 1 . Wash and cut pork tripe into strips, wash and chop black fowl into 4cm wide strips, chop ribs into 3cm long pieces of boiling water for use.
Step 2 . Heat the oil in the pot until 40% of the shallots and ginger explode, add the flying water raw materials, cook the cooking wine, stir dry the water vapor, ladle in the clear water and bring to a boil, beat up the floating foam, pour into the earthen pot, put the shallots into the earthen pot, bring them to a boil until the soup is white, and turn to a low heat to simmer for 40 minutes.
Step 3 . Soak Codonopsis pilosula in water, cut 3cm long sections and medlar into a pot, simmer for 15 minutes, add salt, chicken essence and sugar.
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