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Local characteristics

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The main nutrients of chicken are protein, followed by fat, microorganism and minerals. The meat of the young chicken contains more protein, while the meat of the old chicken contains less protein. This is because the chicken of the chickens accounts for about 60% of the body weight. The main component of the chicken is protein. So the nutritional value of the chicken meat is high. Moreover, there is little elastic connective tissue in broiler meat, so it is easy to be absorbed by human digestive organs. After the cooking of the young chicken, the chicken fiber will be separated and become tender, soft and palatable. But the old chicken only accounts for about 40% of the body weight. Most of the fat and elastic connective tissue. Elastic connective tissue is a kind of water-insoluble elastic protein. Its texture is tough and hard to chew. It will become insoluble colloid after cooking at 160 degrees. It can only be absorbed by the human body a small part.

Cooking ingredients

chicks:1

lotus wine:moderate amount

small red pepper section:moderate amount

green pepper:moderate amount

garlic:moderate amount

ginger:moderate amount

veteran:moderate amount

pepper:moderate amount

chicken essence:moderate amount

Cooking Steps

Step1:Lotus wine. Pour it into a bowl. Cut the neck of the chicken. Drop the blood into the bowl. There is wine in the bowl. The blood will not solidify.

Step2:Cut the chicken's belly. Cut the chicken's esophagus. Pull out the internal organs. Cut off the chicken's butt. Take out the chicken's food bag. Pull out the esophagus and trachea. Buckle up the chicken's lungs.

Step3:After washing the chicken, first cut off the chicken neck, break the chicken head. The finished product is used for decoration. Knock the bone of the grouse with the back of the knife and chop into small pieces. Put the chicken into the pot. Add some salt and stick it by hand. Marinate for 15 minutes. Small red pepper section, green pepper section, garlic, ginger, appropriate.

Step4:Heat the pot, remove the oil, light the pot, pour in the chicken pieces and stir fry them in high heat. During the process of frying, add proper amount of water for several times to stir fry to prevent the chicken from being dried. When the chicken is stir fried, add proper amount of water to pour in garlic and ginger. When the garlic and ginger are fragrant, add proper amount of old lotus wine and stew for 15 seconds.

Step5:After 15 seconds of stewing, open the lid of the pot. Add some level to the chicken. Add soy sauce and draw evenly. Cover the lid of the pot. Boil over high heat. Attack the fire for 10 minutes. Turn to low heat and simmer for 20 minutes.

Step6:30 minutes later, stir fry the red pepper and green pepper. When the soup is right, add chicken essence. Stir evenly. Stir the chicken blood evenly. Stir and pour into the pot. When the soup is thick, all the chicken blood will stick to the chicken. Turn off the fire and start the pot.