“Senate Bazhen” in the first place in the sea ginseng, is considered a feast on the treasures. However, the average taste sea cucumber, it is not easy to taste children. Because sea cucumber itself does not taste, so the main point of making sea cucumber is to make sea cucumber taste. Yuan Mei, a gourmet of the Qing Dynasty, wrote in the “Sui Garden Food List,” that “sea cucumber is odorless and has a lot of sand and gas, so it is hard to please.” Therefore, giving sea cucumber a delicious taste is the key to cooking sea cucumber.
Ingredients
- Arctic sea cucumber 200g
- Chicken legs 500g
- Dried mushrooms 30g
- Ginger
- Onion
- Salt
- Pepper
- Floral carving
- Medlar
Steps
- The bubble of sea cucumber washed, cut into long section (note that the precious golden yellow bars to keep). (Be careful to keep the precious golden internal tendons). (Be careful to keep the precious golden internal tendons). (Be careful to keep the precious golden internal tendons). (Be careful to keep the precious golden internal tendons).
- The chicken drummer hot again, wash again. Legs hot again, wash again.
- Wash the dried mushrooms, foam reserve.
- All ingredients into the wok, add a one-time amount of water all the ingredients into the wok, add a one-time amount of water all the ingredients into the wok, add a one-time amount of water all ingredients Into the pot, add a one-time adequate amount of water, ginger and Huadiao wine, ginger and Huadiao wine, ginger and Huadiao wine.
- Cover the lid, boil the fire, then change the small fire Slow stew two small fire Slow stew two small fire Slow stew two.
- Salt seasoning to taste with pepper and chives.
