Can you put tea eggs in snake soup?

Snake soup in a stew. Ingredients: 1 2 snakes, 300 grams of pork bones, 200 grams of chicken, 50 grams of wet black fungus, 20 grams of shiitake mushrooms, shredded ginger, tangerine peel, rice wine, appropriate amount of monosodium glutamate, 20 grams of peanut oil, 2 3 sections of small pieces of sugarcane.

Method: Peel the snake, remove the head and internal organs, wash it, put it in a clay pot, add 1000 ml of water (add enough at one time), put in sugarcane, cook over medium heat until the snake meat can be separated from the snake bones, soak it in cold water for 10 minutes, and put the pork bones, chicken, and fungus into the soup.

Hold the snake spine with your hand, shake it gently, and use bamboo chopsticks to simmer away the snake meat, pay attention to the snake bones, and wrap the snake bones in a clean white cloth.

Boil 20 grams of peanut oil in a pot, add shredded ginger, tangerine peel, wine and salt to the shredded snake meat and simmer for 2 minutes, put it into the snake soup with the soup residue, scoop up the sugarcane, and then simmer the soup with pork bones, chicken, fungus and mushrooms. Stew the snake meat over medium heat to be soft and rotten, discard the pork and snake bones, sprinkle with a little pepper, and serve.

Features: This method is tender, soft and smooth, the soup is fresh, suitable for all ages, and the food has a nourishing effect.

How to make snake soup:

Ingredients: three snakes, cooking wine, monosodium glutamate, refined salt, ginger slices, green onion strips, egg white, wet powder powder, raccoon meat, shredded mushrooms, shredded eel belly, fungus, pepper, cooked lard.

Production: Slaughter the three snakes, remove the skin, head, tail and internal organs, cook, peel the meat into shreds, remove the bones, fry slightly with cooked lard, cook cooking wine, snake soup, monosodium glutamate, refined salt, add ginger slices and green onion strips in a shingle bowl, steam them in a steamer over medium heat for about an hour, take out the shredded snake meat, and hang the egg white and wet starch after oiling until cooked chicken shreds, cooked civet shreds, shredded mushrooms, eel belly shreds, fungus, broth, snake soup with boiling and adding refined salt, pepper, water starch, cooked lard.

Three silk stewed snake soup.

Ingredients. 500 grams of green snake meat, 50 grams of cooked chicken, 50 grams of cooked pork, 50 grams of shiitake mushrooms, 150 grams of boiled white fungus. 5 grams of green onion, 25 grams of ginger, 250 grams of sugarcane, 5 grams of longan meat, 5 grams of tangerine peel, an appropriate amount of cornstarch, an appropriate amount of rice wine, refined salt, cooked lard, and monosodium glutamate.

Method. Wash the snake meat, put it in a casserole, add water, ginger (leave 5 grams), sugarcane segments, longan meat, tangerine peel, boil and simmer for half an hour, scoop up, remove the bones, and tear the meat into shreds.

Strain the original soup. Shred the chicken, meat, and shiitake mushrooms.

Heat 20 grams of cooked lard in a wok, stir-fry green onions and ginger slices, remove green onions and ginger, fry the snake shreds slightly, add the original soup to boil, simmer for 10 minutes, add cooked three shreds, white fungus, wine, salt, cook for 5 minutes, add monosodium glutamate, wet corn starch to thicken.

Peculiarity. Snake meat is unusual.

Fresh, delicate, fragrant, dispelling rheumatism and strengthening muscles and bones.

I don't let it go, I usually make the soup with the chicken, and the soup is white and sweet.