Shatang (a traditional specialty snack in Henan breakfast shop) oxtail bone + chicken rack = hanging soup

Cooking Instructions

1. Clean the tailbones, drain the water, and marinate the cooking wine.

   

2. Clean up, drain the chicken rack, and marinate the cooking wine.

   

3. Blanch the oxtail bones and chicken racks in a pot under cool water for 10 minutes, remove blood, foam and excess oil, remove and rinse, drain and set aside.

   

4. Add an appropriate amount of water to the casserole, add ginger slices, oxtail bones, chicken racks, 1 tablespoon of cooking wine, cover the pot, and simmer for about 90-120 minutes.

   

5. The stewed soup is slightly grayish-white, and the salinity and flavor can be adjusted.

   

6. Pour the soup into another clean pot and beat 2 egg mixtures.

   

7. Then add an appropriate amount of water starch to make the soup viscous.

   

8. Before starting the pot, pour the pre-cooked wheat kernels into the pot, add a little white pepper and sesame oil, and stir well.

   

9. Add a pinch of coriander to the bowl and serve. (Note: There is also a commercial practice, the hanging soup is boiled well, the salt, MSG, white pepper, water starch, add to the hanging soup, the taste is good, the bowl beats the egg liquid, directly with the boiling soup to break the eggs, and finally sprinkle a little coriander and sesame oil, wheat kernels.) )

   

10. Oxtail bones can be mixed with sauce and eaten with sauce.