1. Stew the old chicken: add twenty or thirty soybeans to the pot and stew them together. It will cook quickly and taste fresh; or before killing the old chicken, give the chicken a tablespoon of vinegar, and then Kill it and simmer it over a slow fire, and the chicken will become thoroughly cooked; or add 3 to 4 hawthorns, and the chicken will rot easily.

2. When stewing old chicken, put one or two handfuls of soybeans in the soup to make the meat rotten easily.

3. If the old chicken has not been killed before, pour a small spoonful of vinegar into the chicken's mouth (after pouring, pinch the chicken's mouth tightly to prevent it from spitting out), then kill it, and then simmer it over a slow fire. Let's stew it, so that the chicken can be stewed quickly.

4. Before stewing the old chicken, stir-fry it with balsamic vinegar, and then stew it easily.

5. Put the chicken in cold water into the pot, boil the pot over high heat and cook for 15 minutes. At the same time, add salt, aniseed, hawthorn slices, etc. After 15 minutes, turn off the heat, cover the pot and simmer for a few minutes, then put it back into the pot and simmer. , the chicken will be rotten.

6. Stew chicken with hawthorn: When stewing old chicken, add three or four hawthorns, and the chicken will rot easily.

7. Stew chicken with potatoes: When stewing old chicken, add some potatoes, and the chicken will rot easily.

8. How to stew chicken with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot, and the meat will become rotten easily

9. After the chicken is cooked, Add salt and taste. Add a little less salt, if it's too bland you can add more. Do not add flavoring agents such as MSG and chicken essence. Adding salt at the end is to make the chicken cook more easily, and not adding umami is to better appreciate the aroma of the chicken.