Cooking Steps

1. 

   Step1:Prepare ingredients - spring bamboo shoots, Sun Valley chicken legs, chives, ginger.

2. 

   Step2:Sun Valley chicken legs are taken out of the refrigerator and thawed naturally.

3. 

   Step3:Soak the chicken legs in water for 30 minutes.

4. 

   Step4:Clean the drumsticks for use.

5. 

   Step5:Cool underwater chicken leg. Blanch. When blanching, put 2 pieces of ginger and 2 pieces of onion in the water.

6. 

   Step6:When blanching, you need to skim the floating debris for many times. After the water is rolled away, take out the chicken legs for standby.

7. 

   Step7:In addition, boil the water over high heat. Add 3 pieces of boiled chicken leg, shallot and ginger.

8. 

   Step8:When the fire is boiled, the floating end needs to be removed.

9. 

   Step9:Cover the pot and simmer for about an hour.

10. 

    Step10:First cut the root of the spring bamboo shoot with a knife. Then gently cut the surface of the spring bamboo shoot with the knife. Break it on both sides along the knife seam. The coat of the spring bamboo shoot can be easily peeled off.

11. 

    Step11:If there are old people or children to eat, try to use a scalpel to gently scrape the skin of the older part of the root.

12. 

    Step12:Slice the bamboo shoots.

13. 

    Step13:Put some cold water in the pot. Put in the slices of bamboo shoots after boiling. Boil over high heat. Boil for about 1 or 2 minutes. Remove and set aside.

14. 

    Step14:Put the boiled bamboo shoots into the soup in step 9.

15. 

    Step15:Boil over high heat. Simmer for 30 minutes.

16. 

    Step16:Finally, season with salt according to your taste.

17. 

    Step17:Finished drawings.