Cooking Steps

1. 

   Step1:A baby chicken is washed and gutted. Its head and claw are removed. Take 15g of crushed white pepper and put it into a gauze bag. Add 2 pieces of ginger and put them into the chicken's stomach. Set aside.

2. 

   Step2:Add 50g flour, 1 tablespoon cooking wine, 2G salt and clean water (to remove the mucus and dirty substances from the pork tripe). Knead for a while and then wash. Put the whole chicken into the washed pork tripe. Sew the pork tripe with a steel needle with cotton thread in advance. Blanch it in a cold water pot. Remove and put it into a stew pot with warm water.

3. 

   Step3:1 root of Dangshen, 2 pieces of Angelica dahurica, 2 pieces of Astragalus membranaceus and 20g white pepper are made into spice bags.

4. 

   Step4:Put the spice bag into the stew pot with pork tripe and chicken. Add 3 pieces of ginger and bring to a boil. Turn the small and medium heat to cover and simmer for 2 hours.

5. 

   Step5:Turn off the fire. Put the pork tripe aside. Remove the cotton thread after not scalding. Take out the whole chicken. Cut the pork tripe into strips. Cut the chicken into pieces. Set aside.

6. 

   Step6:Put the cut pork tripe and chicken into a casserole. Pour in the chicken tripe soup and boil until boiling. Add some salt and white pepper to taste. Pour in 15ml milk (to add flavor and freshness) and stew for a while. Finally sprinkle a little medlar. Cover and simmer. The bottom of the pot is finished.

7. 

   Step7:Head off and tail off. Soak in cold water for 10 minutes.

8. 

   Step8:Remove the shrimp line from 250g fresh shrimps. Wash and chop. Add 1 spoon of cooking wine, proper amount of starch, a little salt and 1 egg white. Mix well and beat repeatedly until shrimps are crushed vigorously. Finish the sliding of shrimps.

9. 

   Step9:Take out the bamboo fungus and cut it into a suitable length. Slide the shrimp into a flower mounting bag. Cut a small mouth and squeeze it into the bamboo fungus. The shrimp slides.

10. 

    Step10:Mix a bowl of sauce ↓ sesame oil + oyster sauce + vinegar + coriander + onion + millet pepper ring + soy sauc