Winter bamboo shoots with chicken skin

Method of chicken skin winter bamboo shoots:

Raw materials for making chicken skin winter bamboo shoots:

1000 grams of winter bamboo shoots, 2 grams of salt, 2 grams of monosodium glutamate, 75 grams of cooked chicken skin, 500 grams of soup, 5 grams of chicken oil, 300 grams of lard, 5 grams of cooking wine.

Processing steps of chicken skin winter bamboo shoots:

1. Peel the winter bamboo shoots with a knife, remove the baskets, and repair the sweaters (do not repair the tender clothes). When repairing, try the bamboo shoots with a knife. The part with a top knife is cut off and reserved for other purposes. After repair, cut a thin plate of 6cm long and 3cm wide, the thinner the better. Cut the chicken skin into 3 cm long and 2 cm wide pieces.

2. When the lard is heated to 60% on a high heat, pour down the winter bamboo shoots and fry them for about one minute. When they are just cooked (keep white and fry yellow), decant all the lard, that is, add salt and cooking wine. Stir the bamboo shoots, add milk soup and chicken skin, and cook them together for 3 minutes. When you get out of the pot, add chicken oil and serve in a bowl.

The characteristics of chicken skin winter bamboo shoots are as follows

White color, fresh soup, strong taste.

Longitude: 104.06573486

Latitude: 30.65946198