豬肚花膠紅棗雞湯

豬肚解凍之後，中間切開，清洗和移除裏面的雜物！之後可以用鉸剪剪成條狀

其他乾貨材料浸洗一下

熱鍋下油，加入薑爆香，然後再加入豬肚炒一炒，再加入雞炒一炒，然後倒入滾水，再加入其他材料，中細火煮1小時至一個半小時即成！加入少少鹽調味～

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created by photogrid

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Ingredients: (Serves 6)

Half a chicken, cut into pieces

strips of soaked fish maw, cut into strips

frozen pig stomach

dried red dates

bunch of sand ginseng

g of yuzhu (Chinese yam)

g of dried scallops

slices of ginger

ml of boiling water

Instructions:

After thawing the pig stomach, cut it open in the middle, clean it, and remove any impurities. Then you can cut it into strips with kitchen scissors.

Rinse the other dried ingredients briefly.

Heat oil in a pan, add the ginger to sauté until fragrant, then add the pig stomach and stir-fry briefly. Next, add the chicken and stir-fry. Pour in the boiling water and add the other ingredients. Cook on low to medium heat for 1 to 1.5 hours until done. Add a little salt to taste!

豬肚花膠紅棗雞湯