1. Wash and slice the lean meat, add salt, chicken powder, starch, shredded ginger, and finally pour in sesame oil, stir well and marinate for a while
2.
Wash the glutinous rice cake and Coprinus comatus separately, cut into strips, and cut the celery into sections
3. Heat up a pan, pour in a proper amount of oil, fry the glutinous rice cake until both sides are browned, put it in a bowl and set aside
4. Heat the original pot, stir the chicken leg mushrooms to get the water out, then pour in the cooking oil
5. Pour in the lean meat and celery, stir-fry for a while
6. Pour in a bowl of water, add soy sauce, mix well, boil over high heat
7. Pour in the fried glutinous rice cakes, simmer on high heat until the soup thickens and the glutinous rice cakes are soft and glutinous, just scoop up and sprinkle some chopped green onions
Tips:Tips for food:
Fry the glutinous rice cake on both sides until it is browned, then put it in the soup and boil it softly. It is fragrant and glutinous, especially delicious.
Coprinus comatus or other fresh mushrooms are the soul of this dish. It is indispensable. The meat can be replaced with beef or meatballs.
