Four treasures in white sauce

The method of white burning four treasures:

Raw materials for making the white four treasures:

200g chicken waist, 15g duck tongue, 15 duck feet, 15 pieces cooked chicken skin, more than 10 vegetable hearts, 75g fresh mushrooms, 1 medium bowl thick soup, 75g chicken oil, 75g yellow rice wine, 7.5G water chestnut powder and a little refined salt.

The process of making white four treasures is as follows:

1. Wash the chicken waist, boil it in boiling water, take out and tear off the skin. Scald the duck tongue with boiling water, tear off the skin, cook it in boiling water together with duck's feet, take out and remove the cartilage.

2. Heat up the pig oil pan, put chicken waist, duck tongue, duck paw, cooked chicken skin, vegetable heart and mushroom into the pan, and add thick soup, wine and salt. When the soup is nearly dry, put the water chestnut powder into the pot and thicken it. At the same time, pour the chicken oil into the pot.

Characteristics of baishuo Sibao

It's delicious.

Four treasures in white sauce

Baishuosibao is a famous traditional dish in Jiangsu Province, which belongs to Huaiyang cuisine. This dish is delicious. Wash the chicken waist, boil it in boiling water, take out and tear off the skin. Scald the duck tongue with boiling water, tear off the skin, cook it in boiling water together with duck's feet, remove and remove the cartilage. 2. Heat up the pig oil pan, put chicken waist, duck tongue, duck paw, cooked chicken skin, vegetable heart and mushroom into the pan, and add thick soup, wine and salt. When the soup is nearly dry, put the water chestnut powder into the pot and thicken it. At the same time, pour the chicken oil into the pot.

raw material

Chicken waist (200g), duck tongue (15g), duck feet (15), cooked chicken skin (15 pieces), vegetable heart (more than 10 trees), fresh mushroom (75g), thick soup (1 medium bowl), chicken oil (75g), yellow rice wine (75g), water chestnut (7.5G), refined salt (a little)

Production process

Wash the chicken waist, boil it in boiling water, take out and tear off the skin. Scald the duck tongue with boiling water, tear off the skin, cook it in boiling water together with duck's feet, remove and remove the cartilage.

Heat up the pig oil pan, put the chicken waist, duck tongue, duck feet, cooked chicken skin, vegetable heart and mushroom into the pan, add the soup, wine and salt. When the soup is nearly dry, put the water chestnut powder into the pot and thicken it. At the same time, pour the chicken oil into the pot.

Longitude: 104.06573486

Latitude: 30.65946198