Baodi Baishuituo Fortune Teller _ Baodi Divination

The practice of white water broth hot pot is as follows:

Ingredients: chicken1000g, pork bone1000g, ribs1000g.

Accessories: 50g old ginger and 50g cooking wine.

1. Rinse the soup with clear water, blanch it and then rinse it with clear water.

2. Put the raw materials into the pot, add 5000g of water, boil them with high fire first, skim off the floating foam, and then hang out the umami flavor with low fire.

3. Scoop out 500 grams of fresh soup in advance and let it cool. Beat chicken breast and washed pork into velvet, and dissolve the velvet with 250 grams of fresh soup respectively.

4. Boil the fresh soup on the fire and add salt and pepper. First, pour the floss into the soup and stir it evenly with a spoon. When the meat floss floats on the noodle soup, move the pan to low heat and keep it slightly boiling. After five minutes, fish out the floss with a colander.

5. Put the chicken into the soup and stir it evenly with a spoon. After the chicken feathers float on the noodle soup, move the pot to a low heat and keep it slightly boiling. Then squeeze the chicken into a ball and cook it in soup. When serving, put the chicken down and put monosodium glutamate.