Stewed chicken with cuttlefish(mo yu dun ji )

Stewed chicken with cuttlefish

Introduction:

"Many people like the smell of cuttlefish. You can stew chicken, stew steak, stew Bonzi bone, all delicious, I think stewed chicken is the most authentic. When we were young, we were short of material (in the 1960s), so we could only eat cuttlefish stewed chicken during the Chinese New Year. Now I think the cuttlefish stewed chicken stewed by my mother is delicious! How fragrant! Let's stew again today to find the taste of childhood. "

Production steps:

Step 1: Boil the dried cuttlefish in warm water for about eight hours. (change the water several times)

Step 2: cut the cuttlefish into one inch long and half inch wide.

Step 3: prepare the tile cooker.

Step 4: put the cuttlefish into the earthen pot, put in the ginger slices at the same time, boil the scallion section in high heat, and boil the cuttlefish bone together. About two hours.

Step 5: cut the pheasant into pieces. Put it in a boiling water pan.

Step 6: put the cooked chicken into the flavored cuttlefish soup. Put a spoonful of salt and pepper and cook overnight (about eight hours). This soup is the best and most nutritious for a mother who has a baby.

Materials required:

Dried cuttlefish: 1

Pheasant: 1

Scallion: right amount

Ginger: moderate

Pepper: right amount

Salt: right amount

Note: stew is the most time-consuming, tile cooker firepower is small, but slowly simmer out of the soup must be very fragrant. I arrange to cook the soup at night. When I wake up, the soup will smell delicious. This will save time.

Production difficulty: ordinary

Technology: stewing

Production time: one day

Taste: Original

Chinese PinYin : Mo Yu Dun Ji