Jade palm for longevity

Methods of jade palm's longevity offering:

Raw materials for making jade palm for longevity:

Ingredient: fresh bear paw 1 (about 1750g).

Ingredients: 250 grams of cooked ham, 1 kilogram of lean pork, 1 hen, 1 apple, 150 grams of minced fish.

Seasoning for jade palm longevity

40 grams of cooking wine, 2 grams of refined salt, 100 grams of ginger and green onion, 20 grams of wet corn flour, 500 grams of clear soup and 15 grams of chicken oil.

Steps of making jade palm for longevity:

1. Pour clean water into the pot, put bear paw into the pot, cook it on low heat for five or six hours, take it out, tear off the hair and palm skin by hand while it is hot, then use tweezers to remove the fine hair and wash it. From the belly of the hen, take out the five internal organs and wash them. Cut the scallion into sections and pat the ginger into pieces.

2. Pour water into the pot, add bear's paw, add 50g green onion and 50g ginger, boil over high heat for 5 minutes, then remove. Pour water into the pot, add the mother, pork, ham, onion, ginger and bear paw, add 20 grams of cooking wine, and simmer for two or three hours on low heat until the bear paw can be removed from the bone. Remove the big and small bones from the back.

3. Season the minced fish and make it into peach shape. After steaming, place it around the plate. Put the bear's paw in a large bowl, add a little of 150 grams of clear soup, cooking wine and refined salt, cut the apple into two pieces, put it on the bear's paw, steam it in the drawer for 30 minutes, take it out, decant the soup, pick up the apple and buckle it in the middle of the plate.

4. Pour 350 grams of clear soup into the pot, add cooking wine and refined salt, heat and bring to a boil, skim off the floating foam, add corn flour diluted with water, hook it into thick juice, pour chicken oil on it, and pour it on bear's paw and jade peach.

Jade palm for longevity

After seasoning the minced fish, make it into peach shape, steam it in the cage, and place it around the plate. Put the bear's paw in a large bowl, add a little of 150 grams of clear soup, cooking wine and refined salt, cut the apple into two pieces, put it on the bear's paw, steam it in the drawer for 30 minutes, take it out, decant the soup, pick up the apple and buckle it in the middle of the plate.

Ingredients needed

Main ingredients:

One fresh bear paw (about 1750g). 250 grams of cooked ham, 1 kilogram of lean pork hind legs, 1 hen, 1 apple, 150 grams of minced fish.

Accessories:

40 grams of cooking wine, 2 grams of refined salt, 100 grams of ginger and green onion, 20 grams of wet corn flour, 500 grams of clear soup and 15 grams of chicken oil.

Production process

1. Pour clean water into the pot, put bear paw into the pot, cook it on low heat for five or six hours, take it out, tear off the hair and palm skin by hand while it is hot, then use tweezers to remove the fine hair and wash it. From the belly of the hen, take out the five internal organs and wash them. Cut the scallion into sections and pat the ginger into pieces.

2. Pour water into the pot, add bear's paw, add 50g green onion and 50g ginger, boil over high heat for 5 minutes, then remove. Pour water into the pot, add the mother, pork, ham, onion, ginger and bear paw, add 20 grams of cooking wine, and simmer for two or three hours on low heat until the bear paw can be removed from the bone. Remove the big and small bones from the back.

4. Pour 350 grams of clear soup into the pot, add cooking wine and refined salt, heat and bring to a boil, skim off the floating foam, add corn flour diluted with water, hook it into thick juice, pour chicken oil on it, and pour it on bear's paw and jade peach.

Longitude: 104.06573486

Latitude: 30.65946198