Salted Chicken Pot
by Enron ar
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Chop the chicken into small pieces and blanch with cooking wine
2. After blanching the water, rinse, drain, raise the frying pan, put the chicken into the pan and stir fry
3. After the chicken is fragrant, add the green onion and ginger slices, add enough boiling water, boil over high heat, and simmer slowly for 1 hour
4. After washing the venetian leaves, tie them into venetian knots
5. Put the venetian leaves into a pot of boiling water and blanch the water to remove the beany smell
6. Peel the lettuce and cut into pieces with a hob
7. After an hour, when the soup becomes thick and white, pour the louver knots and lettuce into it, cook for 10 minutes, add a little chicken essence and pepper to taste, or transfer it to a small pot at this time. Serve directly, order on the alcohol stove, and burn while eating
