In winter, I like to cook with casserole. Especially for stewing chicken and stewing bone soup, the dishes made in a casserole not only taste good,
Moreover, on a cold day, a large casserole on the table was steaming, which really gave people the warmth of home!
The advantages of casserole are that it is slow to work on low heat, good heat preservation, and the soup made is delicious and fresh.
Grass chicken and taro casserole casserole
Recipe Recommendations
- Cao chicken half a
- Taro 500 grams
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- fresh soy sauce appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chili appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- stewed
- several hours
- ordinary
Steps for Grass chicken and taro casserole casserole
1
Remove impurities from the grass chicken and wash it with warm water
2
Peel and wash taro
3
Cut the chicken into large pieces and place it in a pressure cooker, adding appropriate amount of water.
4
Add cooking wine, star anise, cinnamon, pepper, pepper, ginger, onion, bring to a boil over high heat, and simmer for 15 minutes on low heat.
5
Take the casserole and pour the chicken and juice from the pressure cooker into the casserole
6
Add taro
7
Add fresh soy sauce, soy sauce, and sugar.
8
Bring to a boil over high heat and reduce heat for 30 minutes.
9
put salt
10
Cook until the soup is thickGrass chicken and taro casserole casserole Make Tips
1. The grass chickens are raised by relatives themselves, so they are not blanched and can just be washed with warm water. 2. If there is time, don't use a pressure cooker to cook them and stew them directly in a casserole. 3. Use rock sugar to taste better.