Steam pot chicken is a famous dish in Yunnan, as early as 2,000 years ago. With the development of the Internet, more and more people are starting to buy their own boilers and make steam pot chickens at home. Today, I opened the steamer to make this dish. Taste a top!
Soak the dried mushrooms for half an hour in advance
Astragalus, Angelica washed (note that Astragalus Angelica 1:4), ginger slices spare
Old hen washed and cut
The chicken licked in the hot water and removed the blood.
Put the mushrooms on the bottom layer, then put the chickens that have been hot water, and put the angelica, scutellaria and ginger on the surface. Pour a bowl of Huadiao wine. Just pour the water from the mushrooms together.
Take a stockpot and fill it with water. After boiling, put in a steamer. You can use a towel next to it. After burning for three hours, the middle heat can be adjusted slightly. Also, pay attention to whether the water will burn out during the burning process.
Add salt according to personal taste before cooking
Pay attention to whether the water will dry out. The mushrooms are poured into the water and the taste is more delicious. The salt must be put last.