“Cassette Sandan” is a soup dish. Sandan is soft and tender. The soup tastes delicious and light. In the old days, the Eight Buildings and Eight Residences in Beijing were all available, and Fengze Garden was the best one, which made people think at night.
Main ingredients and accessories:
750 grams of Yang Sandan, 5 grams of parsley, 900 grams of chicken soup, 10 grams of Shaoxing wine, 3 grams of refined salt, 5 grams of soy sauce, 5 grams of spring onion, 4 grams of monosodium glutamate, 10 grams of ginger juice, 5 grams of cooked chicken oil
Cooking method:
- Blanch Yang Sandan with 80% boiling water, rub off the gray-black skin on the Sandan, wash it, put it in a pot of boiling water, cook with low heat for about 3 hours, and remove it after it rots. Remove the oil and impurities on the dandan (about 300 grams of cooked dandan is left), then wash it with warm water, cut into triangular pieces about 3.3 cm long on each side, cook in a boiling water pot for 1 minute, remove and squeeze out water.
- Put the chicken soup and powdered pills into the casserole, bring to a boil over high heat, skim off the foam, add soy sauce, refined salt, Shaoxing wine, monosodium glutamate and ginger juice. After the soup boils again, switch to low heat for 5 minutes, add cooked chicken oil, shredded green onion, and parsley. Serve. It can be dipped in marinated shrimp oil when eating.
Process key:
- You can leave out the sauce and wine, the soup is clear to the bottom, the powder is white as jade, and the taste is better.
- You can use high-grade clear soup instead of chicken soup.
