The first step is to boil:

The steam from Xiaomei's main pot flows back to the steamer, and the steamed chicken is slowly cooked. The chicken is soft and waxy, and the soup is sweet and delicious. After receiving the purple pottery steamer, please soak the rice soup or tea in the steamer for more than two hours (overnight is better) before use.

Materials:

600-750g chicken (the hen I bought), 30g ginger slices, 6 small mushrooms 15, 6 red dates, 1/2- 1 teaspoon salt (3-6g).

Exercise:

Step 1

Blanching: Chicken (a catty of live hens bought in 32 yuan, a vegetable market), cut into pieces, put 600-750g chicken into Xiaomei main pot, submerge it with water, set the temperature10min/wama/pour spoon, pour it into the clean pot when the water boils, rinse and drain with clear water, and empty the main pot. Put the drained chicken into the pot and add 500 grams of boiling water. (Don't put it, put it if you like more soup) 30g of ginger slices, 0/5 small mushrooms, 6 red dates (you can put bright red dates in the last 30 minutes or put some wolfberry before cooking), salt 1/2- 1 teaspoon (3-6g

Second step

Put1400g of boiling water into Xiaomei's main pot (steam will come up faster), cover it (no heavy cup cover), and then put it on the steam pot.

Third step

Cover the boiler. Set the 99-minute/warm varma/ speed spoon. When the time is up (set the alarm clock on the mobile phone), continue to add1400g of boiling water, and set the 99-minute/warm varma speed spoon again (if it is not a native chicken, the time can be shortened appropriately). Steamed chicken definitely takes longer than ordinary stew. It takes time to change delicious food, so wait patiently.

The boiler has no air holes, so it is normal that steam will escape from the place where the bottom touches the lid. Move the boiler left and right to find the angle at which the steam at least flows out.

Fourth step

Delicious steamed chicken is out of the pot.

Step five

Let's leave now. If the taste is heavy, you can dip the stick in the water.