1. To make a clear soup of white fungus, it is important to make a good clear soup. The so-called opera singers must have a good accent, and the cook must have a good soup. The materials and production of the Sanjiao soup: one hen is about 4 jin, pork stick bone 2 jin, pork essence 1 jin, Jinhua ham 50 g, and scallop 50 g. Cut the chicken, pork stick bones, and pork essence meat into pieces for later use. Put the hen pieces, pork stick bones, and pork essence meat in a pot under cold water. Bring to a boil. Turn to medium heat and cook for about 5 minutes.
2. You can remove it and put it in a casserole, add Jinhua ham and scallops, add water to a boil, turn to a low heat and simmer for 6 hours, then take out the soup for later use. Wash the casserole, add the removed soup to a boil, stir with a spoon until the minced chicken breast is added to the boil on low heat, remove the minced meat, and repeat the suspension three times to bring out the clear soup as clear as tea. The clear soup is orange-yellow and delicious.
3. Put a clean container into the white fungus, add cold water to the white fungus, soak it for 15 minutes, remove it for use, and let the cold water soak the fungus until it softens naturally and remove it for use.
4. Remove the yellow roots of the soaked white fungus, remove the old roots and change the fungus into small pieces.
5. Put the processed white fungus into a bowl and put the clear soup that has not had white fungus into a boiling pot and steam for 30 minutes. Carrot slices, add a little salt, sugar, and chicken fat in a net pot with water, add sliced carrots and fungus over high heat, remove them and drain them for later use.
6. Cut the steamed white fungus into small pieces and place it on a plate. Bring the clear broth to a boil, season with salt and sugar, pour it into the plate, garnish with fungus, carrots, and celery, then serve.
Tips:The difficulty of this dish lies in the preparation of the soup.
