5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup

5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup

by Jiaoyuantang

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

The taste is sweet and not fatty. The rich fish collagen is the sacred product of beauty. Shiitake mushrooms can enhance human immunity. The taste of chicken legs and shellfish neutralizes the fish gelatin, removing the fishy smell of fish gelatin and adding freshness and sweetness. taste. Adding the noodles is a full bowl of miscellaneous sauce noodles. "

Ingredients

5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup

1. First put the fish glue into the boiling water of ginger to remove the blood stains of the fish oil on the surface and play the role of removing fishy. Soak the scallops in clean water and tear them into small pieces. Wash the chicken drumsticks and fresh mushrooms.

5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup recipe

2. Put all the ingredients in a pressure cooker and boil for 5 minutes; or put them in a pot (or stew in water) for about 2 hours. Put a little green onion and a little salt before boiling. There is no need to add additional cooking oil, because a little oil will be separated from the drumstick itself. (If you like the taste of pepper, you can also add a little pepper to make it fresh)

5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup recipe

3. Put it in a bowl and put it on a plate, and your appetite instantly bursts. Is there anything wrong with it? The fragrance is tangy.

5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup recipe

4. Adding instant noodles is a pot of delicious miscellaneous sauce noodles, sprinkled with Lao Gan Ma, it is simply a big move for your index finger.

5 Minutes to Cook The Huamao Yuanbei, Stewed Mushroom and Chicken Thigh Soup recipe

Tips:

This is a recipe for pros who are sensitive to fishy smell. It is made into salty soup with the neutralizing effect of chicken legs. The fishy smell of fish gelatin can be well neutralized and full of umami.

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