Three-Delicacy Deer Antler Soup

Three-Delicacy Deer Antler Soup

　　Three-Delicacy Deer Antler Soup

　　Cooking method: Boil a towel in hot water, then wring it out while it's still hot. Wrap the deer antler tightly with the hot towel, grip it with both hands, and twist forcefully to remove the fuzz. After rubbing off all the fuzz, rinse it clean with lukewarm water. Cut off the roots of the potherb mustard, wash away the dirt and sand, then steam it together with the deer antler in a steamer basket. After steaming for 15 minutes, remove it, then peel off the potherb mustard from the deer antler to obtain the cooked deer antler. Cut the sea cucumber, chicken, and winter bamboo shoots into 1.3 cm square slices, blanch them in boiling water, then drain. Dice the deer antler into 0.7 cm cubes, place them in a bowl, add a small amount of salt and MSG, and simmer to prepare the base. Clean the wok, place it over high heat, add chicken stock, sea cucumber, chicken slices, winter bamboo shoots, salt, and MSG to adjust the flavor, and cook together. Once it comes to a boil, skim off the foam, thicken with a cornstarch slurry, drizzle in sesame oil, and pour into a soup tureen. Finally, sprinkle the diced deer antler on top.