material

4 chicken legs, 2 tomatoes, 1 onion, 5 mushrooms, 1 bacon slice, 2 sausages, 2 glasses of red wine, half chicken soup, a little black pepper, a little dried pepper, 1 tablespoon soy sauce, 1 garlic and 2 potatoes.

working methods

1, shred one onion, peel and chop one garlic, chop the bacon, and stir-fry until the onion and garlic are golden and fragrant. Because I have put bacon, bacon will produce oil by itself, so I don't put extra oil.

2, diced sausage, diced tomatoes, diced potatoes, and sliced mushrooms are fried together. Stir-fry until the surface is golden.

3. Peel the chicken leg after scalding it with boiling water.

4. First, put half of the fried vegetables into the rice cooker, then put the chicken legs, and then spread the other half of the vegetables on the chicken legs.

5. Pour in two glasses of red wine, this time with cheap black Pi Nuo. Pour in half a piece of chicken soup and add water until all the ingredients are submerged.

6. Add a little black pepper, dried pepper and soy sauce to taste. (This is my personal preference)

7. Add a glass of water to the outer pot of the rice cooker and stew. After jumping up, add a glass of water to stew. After jumping up again, do not open the lid and keep the temperature for another 24 hours.

8. The picture shows the rice cooker after being pressed for 36 hours.

How to stew chicken soup

1. First, add a proper amount of water to the pot and put the chopped chicken pieces into it. Water can't pass over chicken. Remove the chicken immediately after the fire boils (be sure to use cold water to cook the pot, so that there will be no nasty blood stains on the stewed noodle soup);

2. Put the washed chicken in a pressure cooker, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed medlar, codonopsis pilosula, angelica sinensis (only one piece is enough), red dates (only four or five pieces are enough, but too much soup will make it sour) and three pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.

3. After steam injection in the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can be kept clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease;

4. After steaming, open the lid, take out the ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it!

5. If it is stewed in an ordinary soup pot, add more water, and don't add water halfway, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, such as the time for stewing old hen should be doubled), and season.

6. You can also stew in a ceramic container with a lid (this stew method is the most mellow and commonly used in Cantonese cuisine), put the lid of the container with good materials into a steamer, and if possible, wet seal the container with gauze paper (the taste should be adjusted first) and steam for about 2 hours.

7. If you stew soup in a steam pot, you don't need to drain it, it condenses into soup by steam. The taste is very rich and mellow, and the stew method is similar to the clear stew method.

8. No matter what kind of stewing method is used, it is best to remove the chicken oil before stewing, so as not to be too greasy.