Ingredients: chicken, mushrooms, fungus, ginger slices, shallots, medlar, oil and salt.
Exercise:
1. Put oil in a hot pot to cool, add a little oil, and add chicken pieces to stir fry.
2. Add ginger slices and stir fry until there is no water, and continue to stir fry.
3. Stir-fry until the chicken pieces are slightly oily, and pour the fried chicken pieces into the pressure cooker.
4. Put the soaked mushrooms and water into the pressure cooker.
5. Put the soaked fungus into the pot and add the right amount of water.
6. Press the function key of the pressure cooker to cook soup. When the time is up, the chicken soup will be cooked.
7. Put other chicken offal into the pot and continue to cook for 5 minutes.
8. Add the right amount of salt and pepper to taste.
9. Put it in a small bowl and sprinkle with medlar and shallots.
Chinese yam and wolfberry chicken soup
Ingredients: grass chicken, iron stick yam, ginger, medlar, cooking wine, salt and hot water.
Exercise:
1. Chop the chicken into small pieces, clean it and soak it in clear water for about 1 hour.
2. Drain the washed chicken pieces, put oil in a hot pot and cool, then pour the chicken pieces and stir-fry until the meat becomes discolored.
3. Peel the yam, wash it and cut it into pieces.
4. Pour all the fried chicken pieces into the casserole.
5. Add yam, ginger slices, cooking wine and appropriate amount of hot water.
6. After the fire boils, simmer on low heat 1 hour.
7. Pour the medlar and stew for about 15 minutes. Season with salt according to personal taste.
Chinese yam and lotus root chicken soup
Ingredients: chicken, lotus root, yam, peanut, medlar, ginger, cooking wine, onion and salt.
Exercise:
1. Wash the fresh chicken and cut into pieces.
2. Pour water into the pot and add chicken, shredded ginger and cooking wine.
3. After the cold water is boiled, remove it and wash it.
4. Peel peanuts and wash them for later use. Peel the lotus root, wash it and cut it into large pieces.
5. The yam is treated as above, peeled, washed and cut into large pieces.
6. Put the chicken, green onions and ginger slices into the stew.
7. Put peanuts, lotus root and yam together and pour in the right amount of water.
8, stew for 3 hours, 2.5 hours, transfer to medlar, appropriate amount of salt.
9. After the chicken soup is stewed, eat it while it is hot.
Stewed chicken soup with coconut
Ingredients: coconut, black-bone chicken, almond, Jinhua ham, clear water, salt and white pepper.
Exercise:
1, chop a small mouth at the top of the coconut with a kitchen knife, and pour out the coconut juice for later use.
2. Split from the middle and dig out the coconut meat on the inner wall with a metal spoon.
3. Then cut off the bread crumbs on the surface and cut them into small pieces.
4. Wash the black-bone chicken, chop off the head and claws, tear off the chicken skin by hand, and slice Jinhua ham.
5. Put water in the pot, bring to a boil and add black-bone chicken, almond and Jinhua ham slices.
6. Turn the fire to boil again, put the shredded coconut into the pot and simmer for 2 hours.
7. Add salt and white pepper before leaving the fire.
Day lily chestnut chicken soup
Ingredients: day lily, chicken, salt, chestnuts, medlar and ginger.
Exercise:
1. Wash the chicken and cut into pieces.
2, the day lily is soaked, and the chestnuts are peeled.
3. Boil water and add chicken, chestnut and ginger.
4. Cover the pot and simmer for about 30 minutes, then simmer for 20 minutes.
5. Add day lily and medlar for half an hour, then season with salt and serve.
Stewed chicken soup with lean meat
Ingredients: lean meat, chicken, onion, ginger, water.
Exercise:
1, clean the slaughtered chicken and cut it into large pieces, clean the lean meat and cut it into thick pieces.
2. Blanch the lean meat and chicken together, wash the onion and cut into sections.
3. Boil the water and add chicken, lean meat, ginger and onion.
4. After boiling, turn to medium-low fire for 2 hours and add salt to taste.