1. Stewed chicken: wash and cut into pieces, pour into a hot oil pan and stir-fry. When the water is dry, add an appropriate amount of balsamic vinegar, and then stir-fry quickly until the chicken pieces crackle. When there is a popping sound, immediately heat the water (cover the chicken pieces), simmer over high heat for ten minutes, then add the seasonings, turn to low heat and simmer for another 20 minutes, drizzle with sesame oil and serve; the soup should be simmered Then, add salt when the temperature drops to 80 to 90 degrees Celsius or before eating. Because chicken contains high water content, salt is added first when stewing the chicken. The chicken is soaked in salt water, and the water in the tissue cells penetrates outward. The protein coagulates, causing the chicken to shrink and tighten significantly, affecting the dissolution of nutrients into the soup, and it is cooked The resulting chicken tends to be hard, old, and has a rough texture.

2. Stew the old chicken: Add twenty or thirty soybeans to the pot and stew them together. It will cook quickly and taste fresh; or before killing the old chicken, give the chicken a tablespoon of vinegar, and then Kill it and simmer it over a slow fire, and it will be thoroughly cooked; or add 3 to 4 hawthorns, and the chicken will rot easily.

3. If old chickens and ducks are cooked over high heat, the meat will be hard and unpalatable. If you soak it in cold water and a little vinegar for 2 hours, and then stew it over low heat, the meat will become tender and delicious.