Peasant chicken 1 chicken, mountain 1 root, medlar 1 small handle, onion ginger, cooking wine and salt.

method of work

1, after the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the onion and ginger, slice the ginger, and beat the onion into onion knots.

2. Put the cut chicken pieces into the pot, add enough cold water and bring to a boil.

3. Remove the floating foam.

4. Add a tablespoon of cooking wine.

5. Add ginger slices and onion knots.

6. After boiling, turn to low heat, cover and simmer for about 30 minutes. Because I use a cast iron pot, it takes less time to stew soup than a normal pot, so it takes longer to stew soup in a casserole or other pot.

7. Peel the mountain and cut it into small pieces, add it to the pot, and continue to cover the stew for 10 minutes.

8. Rinse Lycium barbarum with clear water, open the lid and add it, continue to cover and stew for 10 minute, and open the lid and add salt to taste.