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Stewed Dried Oyster with Mushroom and Chicken Feet

(Provided by HKJEBN)

Ingredient (Serves 3-4)

Sawdust Mushrooms (Selected Thick) 32g (about 4 pieces)

Dried Oysters - L 40g (about 8 pieces)

Ningxia Fructus (S) 20g (about 1 tablespoon)

Chicken Feet 10 pieces

Broccoli (Small) 1 piece

Seasoning

Chicken Soup 500ml (about 2.5 bowls)

Ginger 2 slices

Oyster Sauce 1 tablespoon

Dark Soy Sauce 1 teaspoon

Step

1.Soak the sawdust mushrooms (selected thick) in water, remove their stems and halve them; rinse the pieces thoroughly and drain them for later use;

2.Rinse the dried oysters - L thoroughly, soak in 1 bowl of water for 2 hours, set aside with water for later use;

3.Rinse the Ningxia fructus (S) thoroughly; peel and slice the ginger for later use;

4.Remove claws of the chicken feet and rinse thoroughly; cook the feet in hot water for a while, take them out for later use;

5.Soak the broccoli (small) in water for a while, rinse thoroughly and cut into small pieces; heat 3 bowls of water until boiled, add 1 teaspoon of oil, blanch the broccoli (small) until well done, ladle on the plate side;

6.Heat the wok, add 1 tablespoon of oil, quick fry the ginger, add the ingredients captioned above and fry for a while;

7.Add the chicken soup and the soaking water of dried oysters, cook them until boiled; stew at low heat until the water nearly dried up; add the seasonings and stir well, ladle the dish on the plate and serve.

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Sparerib Soup with Fish Mew and Scallop

(Provided by HKJEBN)

Ingredient (Serves 3-4)

Fish Maws 80g (about 4 pieces)

Hokkaido Dried Scallops - Small 40g (about 10 pieces)

Carrots 300g (about 1 piece)

Spareribs 900g

Seasoning

Salt Adequate

Step

1.Soak the fish maws in water, rinse it thoroughly and cut them into pieces, blanch them in water with ginger and spring onion for later use;

2.Rinse the Hokkaido dried scallops - small in water for a while, soak them in hot water, set aside with water for later use;

3.Peel the carrots, rinse them in water thoroughly and cut them into pieces;

4.Cut the spareribs into pieces, cook the pieces in boiling water for a while, take them out and rinse thoroughly for later use;

5.Put all ingredients(except fish maw) into a casserole, pour in some hot water, turn to low heat after boiled; continue to boil for about 1 hour;

6.Put in the fish maws, continue to boil for 2 hours, add salt before serving.

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Fried Dried Shrimp & Mushroom With XO Sauce

Sorry that English version is not available. Please refer to

XO醬蝦乾炒菇

Stir-fried Fish Maw with Gu Tian Fungus and Featured Fungus

(Provided by HKJEBN)

Ingredient (Serves 3-4)

Fish Maws 75g (about 2 pieces)

Gu Tian Fungus 20g (about 1 piece)

Featured Fungus 12g (about 10 pieces)

Celery 150g (about 1 stalk)

Seasoning

Chicken Soup 200ml (about 1 bowl)

Oyster Sauce 1 tablespoon

Chicken Powder 1 teaspoon

White Pepper Some

Step

1.Soak the fish maws in water, rinse thoroughly and cut them into pieces; blanch the pieces in water with ginger and spring onion for later use;

2.Soak the Gu Tian fungus and featured fungus until soft, tear them into pieces for later use;

3.Remove the root and leaves of the celery, rinse thoroughly and cut it into sections, drain the sections for later use;

4.Heat the wok, add 1 tablespoon of oil, put in the fish maws and fry for a while; add the chicken soup, Gu Tian fungus and featured fungus and stew well;

5.Add the seasonings and stew until the water dried up; put in the celery stems and continue to fry for 1 minute, ladle the dish on the plate and serve.

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