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Complete list of braised bear’s paw recipes
The nutritional value of bear’s paw is very high, rich in high-quality protein and various collagen proteins. Of course, bears are protected animals under national law, so eating bear’s paw is illegal. Generally, when making braised bear’s paw, bear’s paw is often replaced with tofu to make a delicious substitute dish. This is a test of the real culinary skills of a kitchen master.
Ingredients:
250 grams of cooked ham, 250 grams of clean shrimp meat, 100 grams of pork fat, 15 grams of shrimp, 5000 grams of chicken soup, 1000 grams of bok choy, 1000 grams of white radish, 10 grams of salt, 10 grams of monosodium glutamate, 15 grams of cooking wine, a little pepper, 5 grams of licorice, 25 grams of sugar color, 250 grams of scallions, and 100 grams of ginger slices.
Preparation method
1. Clean and chop the chicken and shank into large pieces. Place the shrimp in a bowl, soak in boiling water. Take two scallions and one ginger slice, tear them into pieces and put them in a bowl, add a small amount of clean water to soak into scallion and ginger water.
2. Carve a sitting panda shape out of white radish. Peel the shrimp meat, and with the back of a knife, crush the pork fat into a paste. Boil the bok choy in a pot of boiling water, rinse and set aside.
3. Boil the chopped chicken and shank pieces in boiling water until thoroughly cooked, then remove and rinse clean. Prepare a large aluminum pot, add chicken, shank pieces, shrimp (with soup), licorice, scallions (50 grams), and ginger slices (25 grams), add fresh water, bring to a boil, skim off the foam, and simmer to make a thick soup.
4. Place the shrimp paste in a small bowl, add salt (3 grams), monosodium glutamate (3 grams), cooking wine (30 grams), and soaked scallion and ginger water, and stir vigorously to thicken into a gelatinous consistency. Place the well-soaked bear’s paw bottom side down on a bamboo steamer, cover with another bamboo steamer and secure with chopsticks, and place it in an aluminum pot.
5. Add cold water, bring to a boil for five to six minutes, then pour out the water, add water to boil again, and repeat this process to blanch the bear’s paw three times (after each blanching, rinse with cold water for a while to remove the smell), and then use chicken soup, scallions (150 grams), ginger slices (50 grams), and cooking wine (75 grams) to blanch the bear’s paw for 15 minutes in three batches.
6. Prepare a large pot, place a bamboo steamer at the bottom, and put the bear’s paw and bamboo steamer together in it. Then place the chicken, shank, shrimp, licorice, cooked ham, scallions (100 grams), and ginger slices (50 grams) on top, pour in the cooked thick soup, bring to a boil on high heat, then add salt, cooking wine (75 grams), pepper, and sugar to adjust the flavor, and simmer over low heat for three to four hours until the bear’s paw is tender and soft.
7. Steam the well-mixed shrimp paste into V pieces of shrimp cakes of consistent size. Boil the bok choy with a small amount of soup to extinguish the flame. Remove the ingredients of the braised bear’s paw, take out the bear’s paw, remove the bamboo steamer, and flip it into a large plate; one end of the plate is decorated with carved pandas, and the shrimp cakes are arranged around, with the bok choy garnished with bear’s paw. Reduce the soup in the pot to a thick consistency, add monosodium glutamate, pour it over the bear’s paw and bok choy, and it is ready.
