Making materials for stewing hens in casserole:

Material: 750g hen.

Accessories: 35g winter bamboo shoots, 25g fresh mushrooms, 35g ham, 25g sea rainbow and 35g pea seedlings.

Seasoning: cooking wine 50g, onion 25g, ginger 25g, salt 15g.

Casserole stew

The practice of hens:

1. Viscerate the hen, clean the gizzard (cut with a knife to remove the inner membrane yellow skin and impurities) and chicken liver for later use.

2. Rinse the chicken oil after batch.

3. Cut the onion and slice the ginger.

4. Wash bamboo shoots and water mushrooms and slice them.

Slice the cooked ham

6. Take a casserole, put it on the bottom with bamboo grates, put chicken breast, chicken gizzard and chicken liver into the casserole, pour chicken soup (1000g), add cooking wine, onion and ginger slices, put it on a big fire to boil, and skim off the floating foam.

7. Cover the pot and simmer for about 3 hours until the chicken is crisp and rotten.

8. Take out chicken gizzards and chicken livers, slice them, put them in a casserole with mussels, and stew for 15 minutes.

9. Take the bamboo grates out of the casserole, add the sliced winter bamboo shoots, cooked ham slices, sliced winter mushrooms and pea seedlings, add refined salt, drizzle with cooked chicken oil and bring to a boil.

Chicken is a typical representative of white meat. Compared with red meat such as pigs, cattle and sheep, its nutritional value and efficacy are as follows: 1, which is rich in protein, fat, minerals and fat-soluble vitamins; 2. Improve human immune function and promote growth and development; 3. Supplementing the fat and phospholipids in the dietary structure; 4. Improve symptoms such as malnutrition, chills and fatigue; 5, regulating irregular menstruation and treating anemia.