Wash the black-bone chicken, chop it into pieces, prepare a pot of boiling water, put the black-bone chicken pieces in, blanch them for 5 minutes, pick them up, and rinse them off.

Put the black-bone chicken pieces into a soup pot, add the washed Lycium barbarum, red dates, mushrooms and ginger slices, add boiling water, cook for about 3 hours, and season with salt when serving.

2. How to stew black-bone chicken soup with angelica, astragalus and red dates?

Wash black-bone chicken and cut it into pieces with a knife.

Flatten ginger pieces, and wash Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis, Fructus Jujubae and dried longan for later use.

Add water to the pot, bring it to a boil with high fire, add ginger and cooking wine, blanch the black-bone chicken, take it out and cool it with cold water, rinse off the oil stain, and control the water to dry for later use.

Put the black-bone chicken into a casserole, add ginger, astragalus, angelica, codonopsis pilosula, red dates and dried longan, boil over high fire, skim off the floating foam, cover the casserole, and simmer for 2 hours.

Add Lycium barbarum and cook for 10 minute. When the soup is ready, add some salt to taste, and serve.

3. How to explode black-bone chicken with ginger?

Wash and chop the black-bone chicken, and the chopped chicken pieces should not be too big. The incomplete minced meat pieces of the fried chicken are the most fragrant, and the internal organs can be decided according to personal preferences, and the fried internal organs are also super fragrant.

Shred ginger in large quantities, which can basically cover the bottom of the pot.

Hot pot, sesame oil, remember not to use other oil here, otherwise the taste will be greatly reduced, and the amount of sesame oil is more, which can basically cover the bottom of the pot.

Hot oil, when it is 50% hot, you can add shredded ginger and saute.

When the shredded ginger is fragrant until golden and slightly burnt, add the chicken pieces and stir fry quickly.

Stir-fry the chicken pieces until the discolored surface is slightly burnt. If the chicken seeps out, pour out the water and pour in a proper amount of sesame oil. If there is almost no seepage, pour in a lot of cooking wine. You don't have to fry all the chicken pieces, but only three-quarters of them. Stir-fry a few times.

Add a proper amount of soy sauce and salt, not soy sauce. It's already a black-bone chicken .....................................................................................................................................................

When three-quarters of the cooking wine is only a quarter, you should start to stir fry constantly. This dish needs to drain the juice very dry. If you don't stir fry often, it will easily stick to the pot and burn.

When the juice is almost fried, it is better to stir-fry the chicken until the meat is golden and slightly burnt. Turn off the fire and set the plate.

Finally, sprinkle some white sesame seeds on the chicken, eat it, and stir-fry the minced chicken and ginger, which are super fragrant.