In the countryside of Ningbo, when you enter the winter, you will touch the tiles from the bottom of the river, put them under the iron pot, put a whole chicken, put a few slices of ginger, a few octagonal, a bowl of soy sauce, a bowl of rice wine, a rock sugar. Half-burned, put in the fungus, mushrooms, and gold needles. After opening the cover, the fragrance invaded the neighbors. The rubble that touched the river was to balance the humidity in the pot. It may be rarely used now. I used a cast iron pot to burn this time, just like ecstasy.
In the wok, add soy sauce, cooking wine, star anise, fragrant leaves, cooking wine, and a chicken that is divided into two halves. The chicken skin appears to shrink and then turn over. Pour the seasoning juice onto the chicken.
Taiwan golden needle meat is thick and crisp, recommended.
It is recommended to use small fungus, soft sputum without losing the original shape.
Small mushrooms are more fragrant.
Wait until the chicken is boiled in the seasoning juice for about 5 minutes, and put in the shiitake mushrooms, fungus, and gold needles. Because the three contain a lot of water, there is no need to add water, open a small fire, about an hour, cast iron. The pot will retain the moisture of the ingredients. Turn the middle a few times until the fungus is soft, the golden needle mushroom is soft, pour into the old pumping color, and cook for a few minutes.
Stewed in a small fire, no need to worry, it will be beautiful when the fire arrives.