How to make chicken and mushroom soup

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  1. Wash the chicken breasts and remove the oily edges, with the smooth side underneath Use the back of the knife against the chopping board to beat the chicken breast repeatedly until it becomes puree.Slide the back of the knife across the chopping board on the right side (note: if you slide slowly, you will find white filaments, which are the skin of the chicken breast.Pick out the skin) No), put it in a bowl and set aside (or chop it directly into puree, but it will affect the taste),

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  2.Remove the yolk from the raw eggs and beat them into foam

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  3.In chicken breast puree Add salt, cooking wine, cooked egg yolk (crushed), brandy, pepper powder, corn flour, soaked egg white and mix well (the above is how to make minced chicken)

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  4.Wash the mushrooms, remove the roots, cut into slices and dices

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  5.Put a piece of butter in the pot, boil the oil, pour in the flour and stir-fry it into a paste, put it on a plate and set aside

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  6.Put a piece of medium butter in the pot, melt the oil and pour in the sliced ​​mushrooms, fry until golden and set aside

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  7.Put butter in the pot.After it becomes oily, pour in the chicken down and fry until it is as crumbly as possible.Add in Dice mushrooms and stir-fry evenly

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  8. Add the fried oil noodle sauce and turn it over Stir-fry evenly

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  9. Pour in fresh milk and water (more fresh milk than water), Add salt and pepper and stir evenly.If it's too thick, add a little less water and bring to a boil.Pour in the condensed milk and stir evenly.Turn to low heat and simmer for two or three minutes and it's done.

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  10.Perfect! ! !