Cooking Steps

1. 

   Step1:This time, we used SUPOR's latest electric stew enamel pot. The average thickness of this product is generally 3.5MM The weight of the pot is up to 5kg. Because of its thick body, the enamel pot has a longer hot pot time than the common pot. But once the pot is heated, it can maintain a stable heat. And it can be maintained for a long time with a small fire. So food can be kept warm for a long time.

2. 

   Step2:SUPOR electric stew enamel pot takes stable earth color as the basic color, adopts micron level spray drawing process and smart and intelligent buttons to create a rather ancient appearance. You're going to cook, you're going to have a little bit of trus

3. 

   Step3:The thickness of the bottom of the pot is generally 5mm, and the ring-shaped convex pattern bottom is used to effectively overhead the food materials, avoid adhesion, and make the food subject to three-dimensional temperature.

4. 

   Step4:The lid has a unique self circulation water drop design. At the same time, a full fitting metal edge is added to form a micro pressure water lock, so that the steam generated in the cooking process can be better locked in the pot to achieve delicious self circulation. Ensure that the food does not run out of water and taste when stewing. Perfect realization of original stew.

5. 

   Step5:The shark's fin bubbles ahead of time. The specific method is to soak the shark's fin in boiling water for two hours until the water temperature cools completely. Change another basin of water. Put the shark's fin in it. Add ginger slices. Steam for 20 minutes. Let the water cool and then pour it out. Another basin of water. Soak the steamed shark's fin. Put it in the refrigerator for more than three days. Remember to change the water every day. Tear the shark's fin after soaking into a clear root. Tear and blanch again.

6. 

   Step6:Cut the black chicken into pieces, chop the spareribs into small pieces, and wash the onion and ginger for use.

7. 

   Step7:The black chicken picks out the legs and wings. The rest of them are blanched with the ribs.

8. 

   Step8:Put the stewed chicken pieces and ribs into the electric enamel pot of Supor. Add ginger slices and scallions. Add enough cold water. Start the soup making process. All programs can set their own time. I set it to four hours.

9. 

   Step9:Boil the water and add the dried prawns.

10. 

    Step10:After an hour and a half, take out all the bottom of the soup, add in the shark's fin and stew for another hour and a half.

11. 

    Step11:Add the chicken legs and wings. Stew for another hour.

12. 

    Step12:Half an hour later. Add the fresh shellfish. Finally, add some salt to taste.

13. 

    Step13:The best ingredients are matched with the stron