Chinese Food
Stewed chicken
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It is said that the green meat method introduced in Qi Min Yao Shu in the Northern Wei Dynasty is its original prototype. And dishes made of brine, no matter the most common eggs or chicken giblets, or even all kinds of meat, will become more sweet and delicious. Its rich and mellow flavor is always endurable. I remember when I was a kid, I killed live chickens to have a good meal. No matter whether it was stewed or stewed, what I was most interested in was not the hot chicken thigh, but the fragrant, soft sand and instant chicken liver. The channels included the chicken gizzards and marinated eggs soaked in soup. At that time, my little brain melon often thought that if a chicken can have more than a few gizzards and chicken liver, how delicious it would be Until now, I still like to eat these bits and pieces of chicken feet
Cooking ingredients
Cooking Steps
Step1:Put the raw materials into a basin filled with cold water and let stand for 12 hour
Step2:Clean them with clear water in turn. Blanch them with water for later use
Step3:Pour a little oil into the frying pan. Add ginger slices and pepper to stir fry
Step4:Chop the chicken rack into large pieces. Stir fry in the pot and pour in the rice win
Step5:Then pour some water into the wok. Add cinnamon, fennel, star anise and old marinade. Boil for ten minutes
Step6:Pour chicken gizzards, chicken liver, chicken heart and cooked eggs into the pot. Add proper amount of old soy sauce, iced sugar, raw soy sauce and salt
Step7:Add mushrooms, shallots, leaves and peppers in tur
Step8:When the pot is boiling, skim off the froth with a spoo
Step9:Cover the pot and simmer for about an hour (the time can be increased or decreased according to the amount of raw materials
Step10:10. Turn the fire to collect the juice. Turn off the fire when the soup is very thick
Cooking tips:There are skills in making delicious dishes.
