Chicken Noodle Soup
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the chicken legs and add ginger slices to the pot to boil the soup.
2. Pick the roots of bean sprouts, slice shiitake mushrooms, cut enoki mushrooms into sections, shred fragrant dried shreds, and cut them into squares.
3. Add oil to the pan and stir-fry the shredded pork.
4. Pour in bean sprouts and other vegetables, add a little salt, stir fry for a few times, and serve.
5. Put the dish into a thousand skins.
6. wrap up.
7. Wrap all the dough knots in turn and tie them with cotton thread.
8. Remove the chicken thighs from the pot and put them in the noodles and cook them over high heat, then turn to low heat and cook.
9. Remove the bones from the chicken legs.
10. After the noodles are cooked, add the chicken and chives and turn off the heat.
11. Take out the dough knot, untie the cotton thread, and put it on the plate.
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