Beauty Kitchen's website to see the netizen to share the practice, simple and delicious.

Ingredients

Ingredients:

Chai chicken 1pc

Dried Chinese mushrooms 8pcs

Carrot 150g

Jinhua ham 25g

Scallion 1pc

Ginger 2 slices

Seasoning:

Shaoxing yellow wine 1tbsp (15ml)

Salt 1 teaspoon (5g)

How to make it

1. Ask the store to slaughter the woodchuck when you buy it, and then wash it and cut it into big pieces when you get home (if the stewpot is big enough, the whole thing can be put into the pot). The carrots were washed, peeled and cut into 1cm thick slices. Cut the scallions into pieces. Cut Jinhua ham into thin slices and set aside.

2. Place dried mushrooms in a bowl and soak in 2 cups of warm water for 30 minutes until softened. Drain and remove roots. Add Shaoxing wine to the bowl and mix well.

3. Boil water in a pot over high heat, add woodchucks and cook for 5 minutes, remove and rinse with cold water.?

4. Put the chicken pieces, Jinhua ham slices, ginger and scallions into the stewing pot, add 1.5L of hot water, and simmer for 2 hours, put in the mushrooms and carrots and continue to simmer for 1 hour, and finally adjust the salt.

Tips

Stewing under water:? The practice of stewing under water is somewhat similar to steaming, which is to put the stewing pot into a cauldron filled with water, heat the cauldron, and use the water temperature and steam to stew the ingredients to maturity, so that the stewed soup is clearer and sweeter, and the original flavor of the ingredients is preserved to the greatest extent possible.