Wash the black-bone chicken, chop it into pieces, prepare a pot of boiling water, put the black-bone chicken pieces in, blanch them for 5 minutes, pick them up and rinse them off.

Put the black-bone chicken pieces into the soup pot, add the washed Lycium barbarum, red dates, mushrooms and ginger slices, add boiling water, cook for about 3 hours, and season with salt when eating.

2. How to stew angelica, astragalus, red dates and black chicken soup?

Wash black-bone chicken and cut it into pieces with a knife.

Flatten ginger slices, and wash Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, Fructus Jujubae and Longan for later use.

Add water to the pot, bring it to a boil with high fire, add ginger and cooking wine, blanch the black-bone chicken, take it out and cool it with cold water, rinse off the oil stains, and control the water to dry for later use.

Put the black-bone chicken in a casserole, add ginger, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, Fructus Jujubae and dried longan, bring to a boil with high fire, skim the floating foam, cover the pot, and simmer for 2 hours.

Add Lycium barbarum and cook for 10 minute. When the soup is ready, add some salt to taste and serve.

3. How to explode ginger-fried black-bone chicken?

Wash and chop the black-bone chicken, and the cut chicken pieces should not be too big. The incomplete minced meat of fried chicken is the most fragrant, and the internal organs can be determined according to personal preference, and the fried internal organs are also super fragrant.

Ginger is shredded in large quantities, which can basically cover the bottom of the pot.

Hot pot, sesame oil, remember not to use other oils here, otherwise the taste will be greatly reduced, and the amount of sesame oil is large, which can basically cover the bottom of the pot.

Hot oil, when it is 50% hot, you can add shredded ginger and stir-fry until fragrant.

When shredded ginger is sauté ed until golden and slightly burnt, add chicken pieces and stir fry quickly.

Stir-fry the chicken pieces until the discolored surface is slightly burnt. If the chicken oozes, pour out the water and pour in the right amount of sesame oil. If there is almost no seepage, pour a lot of cooking wine. You don't have to fry all the chicken pieces, but only three-quarters of them. Stir fry a few times.

Add the right amount of soy sauce and salt instead of soy sauce. It's already a black-bone chicken .....................................................................................................................................................

When only a quarter of the three-quarters cooking wine is left, you should start to stir fry constantly. This dish needs to be drained. If you don't stir fry often, it will stick to the pan and burn easily.

When the juice is almost cooked, it is best to stir-fry the chicken until the meat is golden brown and slightly burnt. Turn off the fire and set the table.

Finally, sprinkle some white sesame seeds on the chicken and eat it. The minced chicken is stir-fried with Jiang Mo, which is super fragrant.