BunnyPocky 👩🏻‍🍳✨🍳

This is the recipe and method for making red water maw.

✅ staple.

Dry Maw: 50 grams (bring to a boil in boiling water, mix ginger and vinegar to quench the fishy, then squeeze the water out to dry and slice the fit)

Chicken breast: 200 grams (boiled until cooked, then torn into strands)

Quail eggs: 10-15 eggs (boiled, cooked and peeled)

Scented mushrooms: 5-6 flowers (soak in water, soften and cut into pieces)

Boiled bamboo shoots: 100 grams (cut into strands)

Chicken stock

Seasoning: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, a little black soy sauce (for color), 1 teaspoon granulated sugar

Tapioca flour or cornstarch: 4-5 tablespoons (clean water soluble for thickening water)

Vegetables and side dishes: coriander for sprinkles, ground pepper, jigs (sour sauce)

✅ how to do

Set the broth: Bring the chicken stock, set the fire to boil, add a little coriander root, garlic and pepper dent to add fragrance.

Insert machine: When the water boils, add fragrant mushrooms and bamboo shoots to the boil until soft, followed by the prepared maw.

Seasoned: Seasoned with soy sauce, oyster sauce and granulated sugar, a little black soy sauce trot to get a pretty brown color.

Water thickening: Gradually pour the dissolved flour into the pot with the person at all times so that it does not coagulate until it is thickened to its liking.

Put the meat: Put the torn chicken meat and quail eggs on it. Gently stir together and turn off the light.

✅ Serving: Scoop in a frying pan or bowl, garnish with coriander, serve with ground pepper and jigs as you like.

If you want to taste more mellow, you can add a chicken frame to boil in the broth from the beginning to make the stock sweetened naturally. Enjoy cooking.

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