Half black-bone chicken, one coconut, Angelica sinensis 10g, Dendrobium officinale 10g, appropriate amount of ginger, and dried shredded silver rice noodles.

working methods

1. Pour the coconut water into the pot, chop the coconut meat and put it into the pot (there are three "eyes" on the coconut head, one of which is rubbed hard with chopsticks, and the coconut juice flows out of it).

2, angelica, Dendrobium ginger slices into the pot.

3. Add an appropriate amount of water (electric pressure cooker for 25 minutes, ordinary pressure cooker for 30 minutes, casserole 1 hour).

4. Cooked black-bone chicken soup. If I had made rice noodles, I would have served some black-bone chicken soup.

5. Cook rice noodles with black-bone chicken soup for 2 or 3 minutes, then add salt when cooked.

6. Cover the remaining black-bone chicken soup and put it in the refrigerator.

skill

1. People with blood stasis use angelica tail and Dendrobium to cook black-bone chicken.

2, coconut coconut coconut water stewed black-bone chicken tastes sweet.

3. Cooked black-bone chicken soup, if you don't eat it that day, don't put salt, eat it now. If the salt is left for a long time, the nitrite will exceed the standard.

4. Pour the dried rice noodles directly into the black-bone chicken soup and cook, so that the rice noodles can fully absorb the soup and taste fragrant.