Half an old hen, an appropriate amount of beef, an appropriate amount of wolfberry, an appropriate amount of salt, an appropriate amount of chicken essence

Method: Edit

1: Half a grass chicken, washed Place into a reasonably sized casserole dish.

2: Add enough cold water (to cover the chicken), wait until the water boils and blanch the blood, then add cooking wine and ginger, reduce to low heat and simmer until crispy. (Usually about 1.5 hours)

3: After it is crispy, add green onion, salt and wolfberry and simmer for 1-2 minutes, then turn off the heat. Serve.

Fat hen....1 salt....15g

Wolfberry......50g

MSG... ..1 g

Chicken fat....100 g

Ginger....1.5 g

Pepper noodles...0.9 g

Cooking method editor

1. Slaughter the chicken and trim the feathers, remove the internal organs, clean it, rinse it with cold water to remove the blood, and take it out.

2. Wash the wolfberry and wrap it with gauze. Wash and pat the ginger loosely.

3. Put the casserole on a high fire, add water and put the chicken in it. After it boils, remove the foam, add ginger, wolfberry, salt and chicken oil, put it on a low fire, and take it out when the chicken is simmered. , use chopsticks to spread it from the back, take out the spine and brain bones, place the chicken breast side up in the soup bowl, take out the wolfberry and put it on the chicken brain, add MSG and pepper noodles to the soup, stir well, pour it into the bowl from the side of the chicken and serve.

Key points of the process

1. Bring to a boil over high heat, be careful to remove all the foam, then reduce the heat to low and simmer the chicken until soft and tender, and the umami flavor begins to emerge.

2. Do not add too much water, so as to cover the whole chicken by 3 cm. Add chicken oil and stew together to enhance the color and flavor.

Ingredients: 1500 grams of hen

Accessories: 20 grams of dates (dried), 15 grams of wolfberry berries

Seasoning: 2 grams of MSG, 10 grams of salt, 20 grams of green onions 15 grams of cooking wine

Production: Editor

1. Slaughter the old hen, remove the feathers, internal organs and feet; put the head and legs into the belly of the chicken, blanch it in a pot;

2 Remove the blood, rub off the sweat, and put the chicken breast upward into the soup cup; wash the wolfberry and red dates and put them on the chicken;

3 Add cooking wine and ginger , scallions, pour in the clear soup and seal with kraft paper; steam over high heat for about 2 hours. Remove the ginger and scallions, add MSG and enjoy. Serve.

Production tips for editing

1. When cooking chickens, all blood stains must be removed, chicken sweat skin (keratinous skin) must be washed, and all remaining hair must be removed.

2. When steaming, add enough soup and steam thoroughly over high heat. Do not steam the water for a long time, otherwise the soup will taste weak.