Do you want to blanch the stewed chicken: blanching is to remove blood, which everyone should agree with! However, many people say that the chicken stew does not need to be boiled at all, and the chicken will lose its flavor and the meat will get old. I don't object to this, because my mother's chicken stew was not hot when she was a child, and her mother said that it would drain the chicken oil if it was hot. In fact, there was no blanching step in cooking before, but in the hotel for the sake of dishes. Don't pay attention to color, just the opposite of restaurant. In this regard, I think that if it is authentic chicken, there is no need to blanch at all. If it is a feed chicken, it is best to blanch it first.

With what fire? I don't know if you have a feeling that the dishes fried by electricity are not as fragrant as those fried by fire. Many people who live in the city will never feel at home when cooking. I analyze the reasons for many domestic pots. Now the pots are not all iron pots as before. Now there are all kinds of pots, such as non-stick pots, painted pots, cast pots, raw pots, cooked pots and so on. And the countryside is basically.

What oil to fry: I can't name all the oils that don't appear in the market, such as peanut oil, rapeseed oil, soybean oil, sunflower oil, corn oil, salad oil, etc ... It's really hard to say which one is good. I come from the countryside, and there are only two kinds of oil in our family, one is rapeseed oil and the other is peanut oil, which are all planted at home and then beaten into oil. Peanut oil is generally used for cooking. We use rapeseed oil at home, because rapeseed oil is not only fragrant, but also the color of stewed chicken soup is golden, but if we fry chicken with peanut oil, the color is not as golden as this rapeseed oil.