Chicken stew
By VicentaLakin
Today's national feast with Beijing-based chicken, which is soft and rich in fragrances such as free-amino acid, myme fat and unsaturated fatty acid, is the source of its “fresh”. Chicken bullets are warm, smelly, nutritious, and a little ham tablet is added to the stew, with winter, soup and meat, and can't stop。
Recipe Recommendations
- Beijing fatty chicken 600g
- winter bamboo shoots 250g
- ham slices 50g
- Jiang 15g
- Angelica 8g
- pepper 2g
- salt 6G
- salty and fresh
- stewed
- an hour
- simple
Steps for Chicken stew
1
Beijing Chicken, Vacuum Refrigerated Packaging
2
Cleaning up, the chicken's chicken oil is orange
3
The fingernails of the chicken feet are cut off and the nails will snap。
4
Wash the slices. I left my chicken leg with no stew. I'm afraid I can't finish it
5
It's cold in the pot
6
Let's go
7
Release the water in the casserole, put it in the ginger and graft, put it in the chicken and ham. Snippets
8
The fire boils and turns the kettle for two hours, then adds pepper
9
Put it in the processed winter stubs and salt
10
Fifteen more minutes
11
The fire will be broken and you will enjoy it。Chicken stew Make Tips
In Beijing, the chicken is so hot, it's so hot, it's so hot, it's so hot. Salt is to be put back, the protein will not be condensed early and the meat will be fresher。