RECIPE OF SNAKE-HEADED FISH AND CHICKEN SOUP

摘要

The present invention relates to a recipe of a snake-headed fish and chicken soup. Firstly, a soft-shelled turtle is taken out without soup and put on a tray for a taster to taste with soy sauce or salt. Secondly, a cloth pocket in which a snake-headed fish, ginseng, and other ingredients are put is taken out, and then the snake-headed fish, ginseng, chestnuts, jujubes, and other ingredients are put on a tray without soup while the shapes are not damaged, in order for a taster to taste with soy sauce or salt. Thirdly, a silky fowl is taken out and tasted in the state of the boiled soup with rice. Lastly, the taster tastes the sticky rice porridge. 3 to 4 ginseng roots, 8 to 10 chestnuts, and 15 to 20 jujubes are prepared and put in a cloth pocket or a filtering pocket, then one cup of sticky rice is soaked in water and put in to a cloth pocket or a filtering pocket. A snake-headed fish (about 1 kg) after removing scales and internal organs is washed and put in a cloth pocket or a filtering pocket. A silky fowl (middle size, about 2 kg) after removing hairs and internal organs is washed. A soft-shelled turtle, after cutting the throat and removing blood and internal organs, is washed. Into a pressure cooker, 2 to 5 liters of water, one spoon of minced ginger, and the pocket containing the ginseng and other ingredients are put, then the soft-shelled turtle, the silky fowl, and the snake-headed fish. The pressure cooker is heated for 20 to 30 minutes. The sticky rice is taken out separately and later boiled with the soup to cook a porridge.;COPYRIGHT KIPO 2016