Three Wires of The Buckle

Name: Three Wires of The Buckle
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 550g Winter bamboo shoots; 250g Chicken breast; 200g Ham; 1 bowl Broth; 3g beef noodles; 6 slices Sliced ginger; 20ml Cooking Wine; 4s Dried shiitake mushrooms

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

Kou Sansi is one of the representative dishes of Shanghai local cuisine. The ingredients are very particular, the knife is very delicate, with salty and fresh taste, neat and beautiful, and the soup is clear. It can be called a treasure of Shanghai cuisine. I believe you have already learned about this dish in Tip of the Tongue 2. This is a dish that tests knife skills. How can there be no such dish that symbolizes complete happiness in the New Year dishes? I will prepare this dish in the New Year dishes every year. For the first time, it took more than 3 hours to complete this dish by myself. I made 2 bowls with three buckles. I imagined that it would be time-consuming and laborious to make this dish. Please forgive me, don’t compare my dishes with the tip of the tongue 2, if I can make such beautiful dishes, then I will also become a chef, and I’m just an ordinary delicacy. Lovers

Ingredients

Three Wires of The Buckle

1. Prepare ingredients (soaked dried shiitake mushrooms, chicken breast, winter bamboo shoots and ham)

2. Prepare the stock, sliced ginger and beef powder

3. Wash the ham with warm water, add 10ml of cooking wine and 2 slices of ginger, steam for 20 minutes, then turn off the heat

4. Remove the old roots and shells of the winter bamboo shoots, wash them lengthwise, cut them apart, and cover with cold water and cook for 15 minutes

5. After the chicken breasts are washed, add 10ml of cooking wine and the remaining ginger to the pot under cold water, cover the high heat and cook for 15 minutes, then turn off the heat

6. Use a knife to remove the roots of the shiitake mushrooms before trimming them

7. Spread the cooked lard in the bowl and put the shiitake mushrooms in the bottom of the bowl

8. Winter bamboo shoots first batch thin slices

9. And then cut into filaments

10. Cut the ham and chicken breast into thin strips in the same way

11. Then stagger the three wires and put them into the bowl along the wall of the bowl

12. Add the remaining three threads in the middle, and gently press it with your hands

13. Boil the broth over high heat, add beef powder, mix well and turn off the heat

14. Add a spoonful of broth to the bowl, cover with high heat and steam for 10 minutes, then turn off the heat

15. Pour it into a bowl while it is hot, then add the broth to serve

Tips:
1. This dish uses the best parts of the ingredients, and this amount can only be used for 2 bowls like this. The remaining good polygonal ingredients can be added together into the soup, which is an extremely delicious three-wire soup;
2. Prepare a few more dried shiitake mushrooms and keep them for later use;
3. The chicken breast can be cooked well, and it should not be too long to prevent the meat from becoming too old;
4. The broth I use is light, so just use the salty taste of ham without adding salt;
5. The undercut must be hot so that it can be complete.