A strange thing happened to me recently. A southern woman just came home two days ago, and then I said, "What I found after eating in my hometown is really not delicious in the north." You are a brown man in the north ~ "

Stewed old chicken in Hu Aishan broth?

Preparation time: 10 minute production time: 2 hours or so Ingredients: old hen 1 seasoning: Chinese wolfberry 5g, Chinese yam 10g, onion 20g, ginger 10g, salt 15g. Raw material purchase: Yam is yam, and dried yam can be bought in drugstore. High-quality Lycium barbarum has bright color, soft texture and uniform size. Practice: 1 After the old hen flies into the water, stew it with onion, ginger, yam and medlar for about 2 hours. Finally add some salt to taste. Cooking experience: you can also add a small amount of cooking wine when the soup is just boiling to remove the fishy smell of chicken.

manufacturing process

1。 You can cook the washed soup first, then slowly cut it into thin tails, then cut it into 2.5 cm long sections, cook it in boiling water, take it out, dry it, and control the moisture;

2。 The oil in the pot should be 70% hot, and fry in the large intestine until golden brown.

3. Heat sesame oil in a wok, add 30 grams of sugar, stir-fry until dark red, put the cooked pork in the wok, turn it over and make it into color;

4。 Then cook cooking wine, stir-fry onion, ginger and garlic, add 250 ml of broth, boil soy sauce, sugar, vinegar, salt, monosodium glutamate and soup, and then move to low heat for slow stew;

5。 1/4 Add pepper, cinnamon powder (broken) and (broken) to the sauce, simmer out the Amomum villosum thick soup, pour the sauce evenly and wrap it in the large intestine, pour the chicken oil on it, put it on a plate and sprinkle with coriander.

The above is my own understanding of the style of northern cuisine, I hope it will help you. .