Chicken Stock Pot

Overview

How to cook Chicken Stock Pot at home

Tags

• hot dishes
• bamboo fungus
• cooking wine
• dried chili pepper
• duck blood tofu
• fungus
• jujube
• onions
• oyster sauce
• seafood mushroom
• silky tofu
• star anise
• wing root
• winter bamboo shoots
• fans
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak fungus, vermicelli, and bamboo fungus in advance until soft.

   

2. 2 Bring water to a boil in a pot, add cooking wine, and blanch the wing roots.

   

3. 3 Remove the wing roots and put them into a pot. Add star anise, green onions, ginger, dried chili peppers, dates, and bay leaves. Pour a pot of boiling water into it, bring it to a boil, add salt and oyster sauce, turn to low heat, and cook for 30 minutes.

   

4. 4 After cooking, add winter bamboo shoots, seafood mushrooms, and blood tofu in sequence, and cook over low heat for 5 minutes.

   

5. 5 Then add vermicelli, bamboo fungus, fungus, and soft tofu in sequence, and cook over low heat for 5 minutes.