First, the efficacy and role of ginger
Pungent, slightly warm in nature, enter lung, spleen and stomach meridians. Sweating, relieving exterior syndrome, warming lung, stopping vomiting, relieving cough, detoxifying fish and crab poison, especially poisoning fish and crab poison, Pinellia ternata, Arisaema tuber and other drugs. Suitable for exogenous wind-cold, headache, excessive phlegm, cough, stomach cold and vomiting; After suffering from ice, snow, dampness and cold, drinking with ginger soup can promote blood circulation, remove blood stasis and dispel cold evil.
Taboo crowd: taking A for a long time will accumulate heat, which will hurt yin and eyes; Yin deficiency, excess heat and hemorrhoids are not suitable for eating; Patients with hypertension should be careful in diet.
Second, the chicken taboo:
1, don't eat soup instead of meat.
2, taboo to eat multi-year-old chicken heads.
3, taboo to eat chicken butt tip.
4. It is not suitable to eat with rabbit meat.
Third, the production method of ginger wine chicken
1, the chicken is washed and cut into large pieces; Wash ginger and pat it flat with the back of a knife.
2. Heat material A in a pot, add ginger and fry until brown, add chicken pieces to shrink, then add material B and stew for 20-30 minutes, and serve.
Fourth, food remarks
This dish is a traditional Hakka tonic and has a nourishing effect. When frying ginger, you need to slowly fry it with a small fire until both sides are browned, and the effect of expelling cold is more obvious. More wine-making techniques, Tang Sanjing and Chen Chuling, all kinds of wonderful wine-making contents are presented!