Stewed hen(qing dun lao mu ji )

Stewed hen

Introduction:

"I don't know if it's too hot recently. Now I feel dizzy every day. I feel that my vitality is greatly damaged. I went to the market that day to buy a chicken and stew it. The whole family can have some to make up for it."

Production steps:

Step 1: deal with the old hen first;

Step 2: rifling, removing internal organs, chopped into small pieces.

Step 3: boil some water, do not boil, hot on the line, pour into the basin of chicken, remove the dirt on the surface of the chicken, drain the water.

Step 4: marinate the chicken with onion and ginger and a spoonful of cooking wine to remove the fishiness. Put the cold chicken into the casserole, pour in the water, without the chicken, put a large flap (one is enough, for fear that the flavor of spices will take away the flavor of the chicken itself) and bring to a boil. At this time, don't be afraid of trouble. Be sure to use a spoon to skim the foam on the surface of the soup, so that the taste of the chicken will be better.

Step 5: turn the heat down and stew until the meat is cooked and rotten. It takes about two hours. If you use the pressure cooker, it will be faster, but the taste is not as good as that of casserole. Finally, put some salt and stew for a while. Put the salt last, or it will make the meat hard.

Step 6: when the chicken was half cooked, I added some jujube and medlar. When the chicken was almost ready, I suddenly remembered that there was a steamed pumpkin in the pot, so I had an idea. I cut off several pieces of the steamed pumpkin, threw them into the chicken soup and stewed them for a few minutes.

Materials required:

Old hen: one

Scallion: right amount

Ginger: right amount

Jujube: right amount

Wolfberry: moderate

Cooking wine: a spoonful

Big stuff: one

Salt: right amount

Note: 1, after the fire boil, be sure to use a spoon to skim the foam on the surface of the soup, the chicken will taste better. 2. Salt should be put last, but it can harden meat if put too early. 3. Using pressure cooker will save time, but it doesn't taste as good as casserole.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qing Dun Lao Mu Ji