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将葱清洗干净后(我会擦干),切成葱花,铺在大碗公底。
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鸡腿清水清洗后,用厨房纸巾吸干水份。锅中不需放油,开中火,将鸡腿带皮那面朝下,煎出鸡油。转小火,将鸡腿都煎的半熟。(我个人会将皮煎的香酥)
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将煎出的鸡油滤掉(倒掉),然后将水倒入煮成汤。加入调味料:盐、白胡椒粉
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鸡肉全熟后,将蛤蛎倒入。(我会加一颗拍扁的蒜头下去煮汤,可不加)
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蛤蛎全开后,将滚烫的汤倒入最先准备好的葱碗内(步骤一),就完成啦~·请务必注意安全,不要烫到囉!PS:用热汤冲葱花,是了保存葱白的精油(不适合久煮)
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(简单美味·感冒退散)