Stewed Black-bone Chicken with Cordyceps
1.
Red dates, ginger slices, Ningxia wolfberry (the wolfberry is washed with water).
2.
The casserole is boiled in half a pot of water (for stewing black-bone chicken), the black-bone chicken is chopped into large pieces, and the washing water is removed.
3.
In a half-frying pan with clear water, put the black-bone chicken in cold water and start watering. (A pot of cold water can slowly force bleeding). Two fires.
4.
Boil the water, use a spoon to remove the froth, remove the black-bone chicken, put a half pot of water to a boil, wash the black-bone chicken again and remove it.
5.
The other half of the casserole is boiled (the chicken and the casserole are heated at the same time), the black-bone chicken that has been washed twice is placed in the casserole, ginger slices, and red dates are put in the casserole. The water is turned to low heat and simmered for 2 hours.
6.
Put the Cordyceps in the water and soak slightly.
7.
After soaking for a while, the sediment settled.
8.
Use a soft toothbrush to gently scrub and set aside.
9.
Simmer for one hour and twenty minutes, and put the cordyceps in. (Cordyceps stew is best for 30-40 minutes)
10.
When simmering for an hour and forty minutes, add the cut yam.
11.
Simmer for another 20 minutes and turn off the heat. Season the soup when you drink it.
12.
Put the soup pot and sprinkle with wolfberry, (the wolfberry will rot in the pot if it is put early, and the taste will lose its sweetness), season with salt, light soy sauce, pepper or pepper powder, and chives. No need to put sesame oil π
13.
Finished product.
Tips:
Chuo Wuji hot pot under cold water, skim the foam when the water is boiled. This is the first time Chuoshui. After the water is boiled for the second time, put the black-bone chicken into it, wash away the froth of the black-bone chicken, and boil it in a casserole, which is the key to a clear soup. In addition, simmer in a casserole over low heat.
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