1, Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in a proper amount of balsamic vinegar, stir fry quickly, and immediately heat the water (not the chicken pieces) until the chicken pieces crackle, then simmer for 10 minutes, then add seasoning, simmer for 20 minutes on low heat, and then pour sesame oil on it. Salt should be added after the soup is stewed, when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content in chicken, the stewed chicken is salted first, and the chicken is soaked in salt water, so that the water in the tissues and cells permeates outwards, and protein produces coagulation, which makes the chicken shrink and tighten obviously, which affects the dissolution of nutrition into the soup, and the cooked chicken tends to be hard, old and rough in taste.

2, stewed old chicken: add twenty or thirty soybeans to the pot and stew, cooked quickly and delicious; Or before killing the old chicken, give the chicken a spoonful of vinegar first, then kill it, and stew it with slow fire, and it will be cooked thoroughly; Or put 3 ~ 4 hawthorn, the chicken is easy to rot.

3. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low heat, the meat will become tender and delicious.