Chicken Pot
1.
First prepare a young rooster, clean its internal organs, and then clean the surface hair.
2.
Use a knife to chop into chicken pieces of appropriate size and rinse them with water repeatedly.
3.
Cut dried tofu into shreds, the width is about 8mm, you can also buy ready-made tofu shreds,
4.
Remove the bad leaves of Chrysanthemum chrysanthemum, wash and control the moisture, and cut into long pieces of about 1 inch.
5.
Put the right amount of water in the pot, put the chicken nuggets in together, bring to a boil to remove the blood foam,
6.
Then remove the chicken nuggets and put them in cold water, rinse them repeatedly, and drain the water.
7.
Put the right amount of oil in the wok, cut the onion into pieces, and stir-fry for a fragrant flavor.
8.
Add the right amount of water, pour in the right amount of chicken pot seasoning, bring to a boil,
9.
Put the chicken pieces into the pot, add a little salt to taste according to personal taste, bring to a boil on high heat, then turn to low heat and simmer slowly, about 20 minutes or so, simmer the chicken pieces.
10.
Soak the vermicelli in warm water,
11.
Rinse the spinach, put an appropriate amount of water in the pot, and blanch the spinach to remove oxalic acid.
12.
The standard for a good stew of chicken nuggets is to pierce it with chopsticks.
13.
Put the dried tofu shreds, chrysanthemum, vermicelli, and spinach together in the pot and blanch them to get out of the pot.
Tips:
1. Chicken nuggets are not easy to be too big, small ones are more tasty and easier to cook. Chicken nuggets should be blanched to remove fishy and bloody foam.
2. Spinach must be blanched to remove oxalic acid that is harmful to humans.
