中文介绍

英文解说

中文介绍

主料： 大闸蟹（一只即可）、柴鸡。

辅料：

姜、韭菜。

调料：

盐、花雕酒、开水（重要哦！）、鲜牛奶、食用油。

制作步骤：

1、大闸蟹洗净后去掉蟹嘴、蟹肺后将蟹身连蟹腿斩成平均的四份（蟹壳单独留下）备用。

2、姜切厚片、韭菜洗净后切寸段备用（如图）。

3、将斩好的蟹身用开水焯一下快速捞出控水备用。

4、柴鸡洗净后斩成5厘米见方的鸡块备用。

5、锅中做少许底油（最好是猪油），5成热时下入鸡块大火煸出鸡油。

6、大火迅速下入滚开的开水后盖盖继续大火煮3分钟左右至锅中的汤变成纯白色。

7、下入蟹身、蟹壳后入花雕酒、鲜牛奶，大火做开。

8、变小火焖煮至鸡块9成熟后入盐调好味道。

9、待鸡块全熟后再次大火烧2分钟左右。

10、锅中汤汁变浓后撒上少许韭菜段提味即成。

ps：

1、步骤6是汤浓色白的关键，一定要照做。

2、韭菜只是提味用，不必多放，通常一两根韭菜就可以了。

英文解说

Ingredients: Crabs (one can), local chicken.

Accessories:

Ginger, leeks.

Seasoning:

Salt, Hua Diao wine, water (important oh!), Fresh milk, cooking oil.

Production steps:

1, hairy crab, cleaned to remove the mouth, lung crab with crab legs, crab body after an average of four Zhancheng (crab shells left alone) use.

2, ginger cut into thick slices, leeks washed and cut into inch sections alternate (Figure).

3, will cut a good crab body is water boiled quickly remove and control of water use.

4, Chaiji Zhancheng cleaned chicken stand 5 cm square.

5, the pot to do a little base oil (preferably lard), 5 nowadays into the chicken into the hot fire stir chicken fat.

6, the fire quickly under the cover into the boiling water to cover Simmer 3 minutes or so to a large pot of soup into a pure white.

7, the next into the crab body, after the shells into the Hua Diao wine, fresh milk, to do open fire.

8, smaller fire stew cook until chicken 9 mature into good taste with salt.

9, to be fully cooked chicken again after the big fire about 2 minutes.

10, thicken the soup pot and sprinkle some chives to taste Serve section.

ps:

1, step 6 is the key Tangnong white color, be sure to follow suit.

2 leeks just to taste with, do not take more, usually twelve chives on it.