When making braised chicken, the chicken blood is added at the end.

Extension: How to make braised chicken?

Step 1

Clean a laying hen and chop it into small pieces.

(Laying hens normally have shellless eggs and chicken intestines in their stomachs.

You can ask the seller to help clean it up. It is best to keep the chicken blood. After returning home, you can Then do a deep cleaning)

Step 2: Place the chicken in cold water in a pot to remove any blood foam, then rinse it with warm water, drain and set aside. < /p>

In step 5, add star anise and bark and stir-fry until fragrant

In step 6, add drained chicken pieces and stir-fry over high heat

In step 7, add dried chili peppers and bay leaves

Step 8: Stir-fry over high heat for 5 minutes until the chicken skin is slightly rolled

Step 9: Add cooking wine and salt

Step 10: Add light soy sauce and stir-fry evenly

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Step 11: Add soy sauce for coloring

Step 12: Continue stir-frying over high heat for 10 minutes to make the chicken evenly colored and delicious

Step 13: Add appropriate amount of warm boiled water

In step 14, boil it warm and be sure to baste the chicken

After step 15, bring to a boil over high heat, then turn to low heat, cover and simmer for 1 hour

One hour after step 16 , add eggs

Step 17 and then add other chicken offal and bring to a boil

Step 18 and finally add chicken blood

Step 19 Do not use chicken blood just after it is taken out of the pot Shake it to make it solidify more

Step 20: After the chicken blood has completely solidified and formed a honeycomb shape, stir-fry evenly with a spatula, bring to a boil over high heat, then change to medium heat and continue cooking

Step 21 After 20 minutes, when the soup is almost done, turn off the heat. (Be sure not to make the soup too dry. You can add some green onion leaves to garnish before serving.