1, soaked in clear water 15 to 20 minutes, soaked for half an hour in winter.

2. Change the water 3 to 5 times in the soaking process to ensure that the blood can be soaked out.

3. Put the black-bone chicken into the rice cooker, add two tied shallots, and add a few slices of ginger.

4. Then put enough water at one time. It's best not to add water in the soup. If you put less water, you can add some boiling water when it is dry.

5, the rice cooker opens the soup mode for one and a half hours, and those who like casserole can stew in casserole, which will taste better.

Finally, add an appropriate amount of edible salt and keep warm for a period of time.