1. First, add a proper amount of cold water to the pot and put the cut chicken breast into it. If the water doesn't pass the chicken breast, immediately pick up the chicken breast and wash it after the fire boils (be sure to put cold water in the pot so that it is not easy to have disgusting bloodshot on the fried noodles after stewing);

2. Put the cleaned chicken breast in a pressure cooker, add thick ginger slices and two green onions, add a tablespoon of rice wine (preferably prairie wine), and add cleaned medlar, codonopsis pilosula, Chuanxiong (only a small piece is enough), jujube (4 or 5 pieces are enough, and more soup will smell) and 3 pieces of longan meat. If you are afraid of getting angry, you can.

3. After steam is injected into the pressure cooker, lower the fire pressure for 5 minutes, and then lower the fire pressure for 65,438+00 minutes (the soup can maintain white soup and is not easy to be turbid). Turn off the fire and wait for the standard pressure of the pressure cooker to decrease;

4. After steaming, open the lid, take out the minced onion and ginger, add appropriate amount of salt and monosodium glutamate to taste (according to my hobby), and a pot of hot old hen soup will be ready. Drink it!

5. If it is stewed in a general hot pot, it is necessary to add more water, and it is not possible to add water halfway, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, for example, the time for stewing old hen is doubled), and seasoning will be fine;

6. You can also use a covered porcelain vessel to stew in water (this stew method is the most mellow and common in Cantonese restaurants), and put the covered vessel into a wok. The standard practice is to wet the exhaust valve on the vessel with gauze paper (adjust the taste) and steam it for 2 hours.

7. If you use porcelain pot to stew soup, you don't need to add water. It is solidified into nourishing soup by steam, which tastes very mellow, and the method of stewing soup is similar to that of stewing soup across water;