[hunan Cuisine]—chuangwangshanzhen Pot

[hunan Cuisine]—chuangwangshanzhen Pot

by Espresso light mood

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Legend has it that Chuang Wang Li was defeated in the army and moved to Mangshan, where he shaved his hair as a monk and changed the Guanyin Temple to Huilong Temple, in order to pin his ambition to regain the dragon throne in Mangshan. During this period of residence, he often went to the mountains to collect mushrooms, bamboo shoots and wild vegetables to cook and eat them to nourish his energy. This dish is still popular among the people. This dish is made of wild mushrooms from Mang Mountain, mountain taro, and wild bamboo shoots with bone broth. The taste is rich and the soup is extremely delicious.
When I made this dish, the raw materials were changed. The Mangshan Mountain is really out of reach, and the mountain delicacy is definitely out of reach. It is also delicious with ordinary mushroom shoots. "

Ingredients

[hunan Cuisine]—chuangwangshanzhen Pot

1. Wash the oil mushrooms and cut the bamboo shoots with oblique blades.

[hunan Cuisine]—chuangwangshanzhen Pot recipe

2. Use a ball picker to dig the taro into a ball.

[hunan Cuisine]—chuangwangshanzhen Pot recipe

3. . Put all the ingredients in a casserole, then add the bone broth to a boil, turn to a low heat and simmer until cooked.

[hunan Cuisine]—chuangwangshanzhen Pot recipe

4. When the taro is soft and the soup is thick, add salt and chicken essence to taste, and finally pour in cooked chicken fat, sprinkle with chopped green onion and serve.

[hunan Cuisine]—chuangwangshanzhen Pot recipe

Tips:

Mo Ji a few words:

This dish must be cooked with bone broth over a slow fire to make it delicious. The selection of oil mushrooms will make the boiled soup thicker and have an excellent taste. If you like clear soup, you can replace it with other fungi such as enoki and fresh mushrooms.

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