Key features of】
TANG Qing-bottom, Xianzhi smell alcohol, ham and Suxiang Sunburn kuai entrance.
Key raw materials】
Ham waist-feng 500 grams, 75 grams ham paw. Hen a net (weighing about 600 grams), water mushrooms 25 grams fat, 150 grams of winter bamboo shoots film. 25 grams of refined salt, Shaojiu 75 grams, 20 grams knot onions, 15 grams of MSG, 25 g ginger.
【Production process】
Ham will paw and put清水中浸泡, washed scratch. Wash the hens to internal organs, with one hen and ham together claw tune into soup pot, the other will only Jifuzhancheng fluffy, that the "white filling." Zhancheng dried chicken that the "red filling." Zhancheng dried chicken bone, that the "bone filling." Stewed chicken in the good in another three by the "filling" modulation, respectively, which bottomed out TANG Qing. Add to the fire grate of the bamboo mat casserole, Jiashao wine, onions knot, ginger, water, to be lit Braised seven mature. Dai Liang in the surface of the meat Poucheng 3 cm square grid, pork skin Ji face the same box, and then down into the skin after soup, add water Shanglong Zheng 30 minutes after the Decanter to remove the soup, For restoration of water into the steaming time and then steamed chicken soup sets to the second Sulan, the steam side of the fire at the same time, black mushrooms, winter bamboo shoots into film after Shanglong Zheng cooked. From the cage to take out the fire, Decanter to the broth, turn into after deductions, black mushrooms, winter bamboo shoots fire on the side, scoop into the boiling broth of chicken chunks.
TANG Qing-bottom, Xianzhi smell alcohol, ham and Suxiang Sunburn kuai entrance.
Key raw materials】
Ham waist-feng 500 grams, 75 grams ham paw. Hen a net (weighing about 600 grams), water mushrooms 25 grams fat, 150 grams of winter bamboo shoots film. 25 grams of refined salt, Shaojiu 75 grams, 20 grams knot onions, 15 grams of MSG, 25 g ginger.
【Production process】
Ham will paw and put清水中浸泡, washed scratch. Wash the hens to internal organs, with one hen and ham together claw tune into soup pot, the other will only Jifuzhancheng fluffy, that the "white filling." Zhancheng dried chicken that the "red filling." Zhancheng dried chicken bone, that the "bone filling." Stewed chicken in the good in another three by the "filling" modulation, respectively, which bottomed out TANG Qing. Add to the fire grate of the bamboo mat casserole, Jiashao wine, onions knot, ginger, water, to be lit Braised seven mature. Dai Liang in the surface of the meat Poucheng 3 cm square grid, pork skin Ji face the same box, and then down into the skin after soup, add water Shanglong Zheng 30 minutes after the Decanter to remove the soup, For restoration of water into the steaming time and then steamed chicken soup sets to the second Sulan, the steam side of the fire at the same time, black mushrooms, winter bamboo shoots into film after Shanglong Zheng cooked. From the cage to take out the fire, Decanter to the broth, turn into after deductions, black mushrooms, winter bamboo shoots fire on the side, scoop into the boiling broth of chicken chunks.
【特点】
汤清见底，味鲜汁醇，火腿酥香而脍炙入口。
【原料】
火腿腰峰500克、火腿脚爪75克。 净母鸡一只（重约600克）、水发冬菇25克、冬笋片150克。精盐25克、绍酒75克、葱结20克、味精15克、姜片25克。
【制作过程】
将火腿及脚爪放清水中浸泡，刮洗干净。母鸡去内脏洗净，用一只母鸡和火腿爪一起放入锅中调汤，将另只鸡脯斩成茸，谓“白馅”。鸡腿斩成茸，谓“红馅”。鸡骨斩成茸，谓“骨馅”。在炖好的鸡汤中再经三种“馅”分别调制，从而汤清见底。将火方放入垫有竹箅的砂锅中，加绍酒、葱结、姜片、清水，上火焖至七成熟。待凉后在肉面上剖成3厘米见方的方格，肉皮面剞同样的方格，・然后将皮朝下放入汤盘中，加清水上笼蒸30分钟，取出后滗去汤汁，换入清水复蒸一次，再用鸡汤套蒸二次至酥烂，蒸火方的同时，将冬菇、冬笋片放入盘中上笼蒸熟。从笼内取出火方，滗去汤汁，翻扣入盘中，将冬菇、冬笋放在火方上，舀入烧沸的鸡清汤即成。
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