Family-raised chicken

Half a one

condiments

oil

5 ml

dark soy sauce

1 ml

Cooking wine

5 ml

Light soy sauce

5 ml

oyster sauce

2 ml

verdant

1 segment

energy

3 tablets

garlic

2 petals

Sichuan pepper

10.

chinese anise

1 flip cover

cinnamon

1 small parts

Angelica dahurica root

1 small parts

Mircia

1 small parts

refined sugar

5 grams

Clean water

Proper amount

step

1. The chicken is processed, cleaned and cut into small pieces. I stew half at a time. )

2. Add enough cold water to the pot.

3. Put the chicken pieces into the pot, put the fire, add 2 pieces of ginger, and add 2ml of cooking wine. Stir while waiting for the pot to boil.

4. After boiling, skim the blood with a spoon.

5. After gradually skimming the blood, take out the chicken pieces with a colander, together with the two pieces of ginger just now.

6. Hot pot cools oil.

7. Change the fire and add the chicken pieces to stir fry. (I can see it is a native chicken, right? The meat is tight and the skin is yellow. )

8. Add cooking wine, soy sauce, oyster sauce, soy sauce, and sugar, and continue to stir fry until the color is the highest, and stir fry the fragrance.

9. Pour the chicken pieces into the soup pot, add boiling water and add enough water at a time. Do not add water in the middle. The amount of water is not higher than chicken nuggets, and it is 3 or 4cm higher. Add onion, remaining ginger slices, garlic, pepper, fennel, cinnamon, angelica dahurica and geranium. Cook it again and simmer it.

10. Stew until the soup remains for an hour and a half, about 1 hour and a half. Turn off the fire and serve. (The stewing time is adjusted according to the tenderness of the native chicken. )