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Ingredients: Chicken 89, 20
shellfish, eggs (protein) 1/4 PCs. , 10 rice wine, ginger 10 , 5 concentrate,
soy sauce, 5 , 5 chicken fat, 1 alum, salt 1.
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Raw chicken fillets passed two
- three times through a meat grinder with a fine grid, add egg whites, put
water pressed from shellfish and mixed.
When ordering in a bowl ready
to pour the broth, bring to a boil, put it into small pieces (pinch) cooked
minced meat and boiled again. After this, remove the foam, pour the melted
chicken fat and pour in the soup bowl or a bowl or deep plate.
Appearance - clear soup with
sequins and fat slices of boiled meat uncertain form.
Taste - chicken broth with the
scent of spices.
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