Burdock and chicken leg casserole(niu bang ji tui bao )

Burdock and chicken leg casserole

Introduction:

"Not everyone is used to this soup. If you have eaten burdock and don't like the taste of burdock, don't try it."

Production steps:

Step 1: blanch chicken legs, put ginger slices in water, cooking wine and ginger slices.

Step 2: peel and cut the burdock under running water.

Step 3: put them into the pot together, add water and rice wine, and boil them together until the water boils.

Step 4: add salt and pepper, give the lady more black pepper. Just keep cooking for half an hour.

Step 5: decorate with Lycium barbarum.

Materials required:

Chicken leg: two

Burdock: one

Red dates: moderate

Ginger slices: right amount

Scallion: right amount

Wolfberry: moderate

Salt: right amount

Pepper: right amount

Rice wine: a little (no rice)

Note: purple clay pot is very slow, put in the morning, turn to automatic, just at noon. If you don't want to wait so long, you can use boiling water. However, I am always afraid that boiling water will reduce the life of purple clay casseroles. I always use warm water.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: light

Chinese PinYin : Niu Bang Ji Tui Bao