Top Soup-jiesai Private Kitchen

Name: Top Soup-jiesai Private Kitchen
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 750g Chaiji; 250g Chicken feet; 3 pcs Scallops; 30 capsules dried shrimps; 100g Ham; 2000ml water; 4 slices ginger; 30ml Cooking Wine

by Jiesai Private Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Generally, the first boiling is called "top soup", the second boiling of soup residue is called "mao soup", and the soup residue cannot be used if it is cooked three times at most;"

Ingredients

500g Ribs
750g Chaiji
250g Chicken Feet
3 pcs Scallops
30 capsules Dried Shrimps
100g Ham
2000ml Water
4 slices Ginger
30ml Cooking Wine

Top Soup-jiesai Private Kitchen

1. 1. The chai chicken is slaughtered to remove the hair, the internal organs are rinsed, and chopped into 3 cm pieces;

2. Pork ribs, chicken feet, and chai chicken in a cold water pot, blanch for 5-8 minutes after the water is boiled;

3. Steam the ham for 15 minutes;

4. Fill the pot with water, put in the processed main ingredients and auxiliary materials, cover the pot, press the [Auto] button to start the [Boiled Soup] function, and the cooking program will be executed automatically;

5. After cooking, remove the soup residue;

Tips:
Generally, the first boiling is called "top soup", and the second boiling of soup residue is called "mao soup". If it is cooked three times at most, the soup residue can no longer be used;