The good thing about Chinese cuisine is that the dishes are prepared quickly enough. A worthy place in them is occupied by seasonings, spices, which subtly emphasize the taste and beat off pungent odors.
It is necessary
- chicken wings - 4 pcs.,
- pork pulp - 200-250 g,
- Beijing cabbage - ¼ fork,
- grated ginger - 1 tsp,
- soy sauce - 2 tsp,
- leeks - a bunch,
- sour cream - 3 tablespoons,
- funchose - 1 handful,
- salt, ground black pepper,
- vegetable oil for frying.
Instructions
Step 1
Boil the chicken wings in the broth. At the time of boiling, do not forget to remove the foam from the broth and season with salt.
Step 2
Cut the meat into small strips. Chop the cabbage not coarsely. Pour boiling water over the funchoza, let it soften. In the future, it must be cut for ease of use.
Step 3
Fry the pork in a wok, do it quickly, almost until tender. You do not need to overdry the pork pieces.
Step 4
Add cabbage to the meat, let it decrease in volume. The cabbage should give juice.
Step 5
Next, put the chopped funchose into a wok and fill with broth (1.5 L). Let it simmer a little.
Step 6
After 5 minutes, pour the soy sauce into the soup. Dip chopped green onions and grated fresh ginger. Turn off the heat of the stove and leave the soup on it, let it infuse for a few minutes. During this time, the dish will take on a beautiful look.
Step 7
The Chinese soup is ready. When serving, it is necessary to offer ground black pepper and sour cream.
