How to cook chicken with white fruit.

Materials: chicken, white fruit, pork, pork bone, salt, sugar, chicken essence, cooking oil.

Practice:

1, the chicken (stew preferably hens) washed and chopped into pieces

2, separate the chicken oil and chicken meat in a separate bowl

3, the appropriate amount of ginger and garlic slices, standby

4, take the appropriate amount of white fruits (generally stew half a chicken with about twenty can be used) into the frying pan to stir fry until the shell becomes golden brown, start the pot (this step is very critical, with fried fruits to stew can be stewed more rotten and more fragrant)

5, with a soup pot into half a pot of cold water, add the right amount of wine, vinegar, and cut ginger and garlic in the water. After the water boils, pour the chicken into the blanching, until the chicken is browned and then fished up (add wine, vinegar and ginger and garlic can remove the fishy smell of chicken, but also can make the chicken meat tender)

6, the blanched chicken inside the ginger and garlic pick out, so that the stewed soup will be a better color

7, the chicken oil into the pot before the separation out of the chicken oil, stir frying until the oil is blown out until the oil will be fished out of the dregs! After the pot to add half a pot of water, pour blanched chicken with high heat to boil the soup (chicken oil fried oil stew soup can increase the flavor of the soup)

8, the soup can be peeled off the gap between the white fruit, to be peeled while it is still hot, cool, a layer of film in the shell will be very difficult to get rid of. If you don't like the core of the white fruit, you can use a toothpick to pick at the end of the long core, a squeeze can be squeezed out of the core

9, the white fruit peeled, the soup is also boiled. Pour the boiling chicken broth into the purple casserole and then add the white fruit, and then stewed. This process is relatively long la! Generally it takes three or four hours to get the meat to simmer. But the purple casserole stew soup is very good, will not dry pot, but also can promote the decomposition of fat, stewed meat is rotten and not greasy

10, four hours after the soup is stewed, and then add the right amount of salt can be eaten.