How to make fish maw, conch and black chicken beauty soup

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make fish maw, snail slices and black chicken beauty-enhancing soup.

1. Soak fish maw and conch slices in boiling ginger water, changing the water once or twice. I soaked the conch slices at this temperature for about 40 minutes. The conch slices were not easy to soak and were quite hard. After soaking until soft, cut into segments. Put a little oil in the pan, drain the water from the conch slices and fish maw, put them in and stir-fry slightly. spare.

2. Soak sea coconut, Tremella, lily, Polygonatum odoratum and Adenophora in water for about 20 minutes.

3. Take out the ingredients from step 2 and cut the white fungus into small pieces. Be sure to remove the stems of the Tremella fuciformis so that it tastes better. Tremella will also expand more during the cooking process.

4. Remove the tail of the black chicken, boil it in boiling water, remove it, rinse it with water and set aside.

5. Put all the ingredients and ginger slices into the pot and bring to a boil over high heat. Then turn the pressure cooker, add appropriate amount of salt and choose to cook soup. It will be ready in about 20 minutes.

6. Mix shredded ginger, shredded chili pepper, light soy sauce and heated oil to make the dipping sauce. Fish maw and snail slices have no taste by themselves, but they are delicious when eaten with a dip. I don’t really like black chicken, but I eat it with some sauce, and it’s not bad.

After reading my introduction, I believe you have already had a certain grasp of the recipe for fish maw, conch slices and black chicken beauty-enhancing soup. So, start practicing yourself quickly, theory needs to be verified by practice.