Key features of】
TANG Qing-bottom, delicious chicken. The food may puzzle eyesight, longevity, and winter Youyi old into the food. And Tim fine complement marrow, Spleen Yi Fei
Key raw materials】
A guinea fowl (weighing about 500 grams). 10 grams of ginseng, raw ham 35 grams. 5 grams of salt, 25 grams Shaojiu.
【Production process】
Guinea fowl slaughtered net rule, the claws off, head to be inserted under the wings, legs off large bone inserted in the abdomen, into the water pot, wine Jiashao, Cong Jiang, skim floating foam after boiling, remove the chicken wash Net, screen filter soup with stand-by. People took part in a little cold water bubbles gently wash away the sand, cut into 10 straight, with ham Kuncheng wire prototype, the release added bowl of steaming soup. Guinea fowl products into the pot, salt, Shaojiu, the original soup and then accession to the ginseng and juice, fresh paper seal affixed, by 2 hours Shanglong Zheng Wang Huo mold.
TANG Qing-bottom, delicious chicken. The food may puzzle eyesight, longevity, and winter Youyi old into the food. And Tim fine complement marrow, Spleen Yi Fei
Key raw materials】
A guinea fowl (weighing about 500 grams). 10 grams of ginseng, raw ham 35 grams. 5 grams of salt, 25 grams Shaojiu.
【Production process】
Guinea fowl slaughtered net rule, the claws off, head to be inserted under the wings, legs off large bone inserted in the abdomen, into the water pot, wine Jiashao, Cong Jiang, skim floating foam after boiling, remove the chicken wash Net, screen filter soup with stand-by. People took part in a little cold water bubbles gently wash away the sand, cut into 10 straight, with ham Kuncheng wire prototype, the release added bowl of steaming soup. Guinea fowl products into the pot, salt, Shaojiu, the original soup and then accession to the ginseng and juice, fresh paper seal affixed, by 2 hours Shanglong Zheng Wang Huo mold.
【特点】
汤清见底，鸡肉鲜美。食之，可明目益智，延年益寿，尤宜老入冬季食用。并有补精添髓，补脾益肺
【原料】
珍珠鸡一只（重约500克）。 人参10克、生火腿35克。盐5克、绍酒25克。
【制作过程】
珍珠鸡宰杀治净，斩去爪，将鸡头插入翼下，两腿斩去大骨插入腹部，放入水锅中，加绍酒、葱姜，烧沸后撇去浮沫，将鸡捞出洗净，汤用筛过滤待用。人参加冷水略泡，轻轻洗去泥沙，直切成10条，用火腿丝捆成原形，放碗内加高汤蒸之。将珍珠鸡放入品锅内，加盐、绍酒、原汤，再加入人参及原汁，用保鲜纸封口加盖，用旺火上笼蒸2小时即成。