It’s been two days since I passed, and today I will share with you a simple and delicious year. This dish is a dish that my husband likes very much. He said that he had eaten outside when he was on a business trip. It was especially delicious and I learned to cook it. The essence is to replace the water with broth and pour into the casserole for slow stewing. The taste is very good! As for how long the stew is based on the selected chicken. I use the three yellow chicken, do not need to stew for a long time, stewed for a long time, the chicken will eat old, if you use the grass chicken will slowly stew, stew for 1-2 hours will taste better.
Abalone cold water pot.
Turn off the fire immediately after boiling, and soak for 3 minutes in boiling water.
Soak in ice water for 5 minutes.
Then separate the abalone and the outer shell, remove the internal organs, wash it, and put a flower knife on the abalone, so that the abalone is convenient for stewing.
Heat the pan, add a proper amount of cooking oil, add the onion and ginger.
Wash the whole chicken in advance and put it into stir fry until it changes color.
Add white wine, soy sauce, soy sauce, oyster sauce, and white sugar to stir well.
Pour in the broth again, remove the surface of the float after boiling, and pour into the casserole.
Cover and simmer for 20 minutes.
After 20 minutes, open the lid and turn to the fire to collect the juice.
Half of the soup is placed in abalone and mixed, so that the abalone is immersed in the broth, and then stewed for 3-5 minutes to turn off the fire.
You can sprinkle some scallions on the pan. Began to eat!