Chinese Food
Stewed black chicken with Taro
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Steam pot. It's the most retro pot. It is said that the boiler has a history of thousands of years, and its appearance and structure have not changed in these thousands of years. Stewed chicken is one of the famous dishes in Yunnan. It was spread among the people in southern Yunnan more than 2000 years ago. The unique flavor of Yunnan steam pot chicken depends on its unique cooking utensil steam pot. When it comes to steaming pots, we have to say that Jianshui Zitao. The Zitao steaming pot produced in Jianshui, south of Kunming, is specially used for steaming food. The steaming pot is made of the local red, yellow, green, purple and white clay. It has the characteristics of color like copper, sound like loud, bright and clean like mirror, and never fade. Wang Zengqi wrote in eating in Kunming. He wrote that Yunnan's steam pot - Kunming people meet together. He wanted to eat chicken in the steam pot. He said, let's cultivate the healthy qi. There are many ways for Chinese people to eat chicken. The most authors are Guangzhou salt chicken and Changshu flower chicken. I think Kunming steam pot chicken is the first. Benefits of chicken in hot pot
Cooking ingredients
Cooking Steps
Step1:Taro peeled, cut into pieces, Cordyceps flowers bubble ope
Step2:Wash and chop black chicken into piece
Step3:Put the water in the pot. Put the boiled water of black chicken to remove the floating dirt
Step4:Put the boiled black chicken into the steame
Step5:Add onion, ginger, taro and Cordycep
Step6:Pour in Shaoxing win
Step7:Place the steam pot on the steamer. Steam for two or three hours. Finally, add salt to serve
Cooking tips:In the process of steaming, it's better to put enough water in the following soup pot at one time. In the middle of the process, you should pay attention to the skill of not cooking in the dry pot.
