Many chicken soups will be made, but the fragrance is not fragrant, it is delicious, it is very particular about it.
The black-bone chicken is now slaughtered and put into the stew after washing.
Then put in angelica, codonopsis, red dates, alfalfa, ginger
Then put the steamer in boiling water, then put it in a stew pot and simmer for 20 minutes. At this time, there is no water in the stew pot, dry steaming.
After 20 minutes, put the boiling water into the stew pot, just soak the chicken body, then add the salt, then simmer for 20 minutes.
Turn off the fire, then uncover the lid of the stew, don't rush out, put a spoonful of white wine (do not need to stir) cover, continue to lick. Wait until you need to open the lid before you go to the table.
Liquor is roughly divided into sauce-flavored, rice-flavored, fragrant-flavored, and so on. I am not too proficient. It is best to cook chicken broth with rice-flavored wine, which means that the wine has a sweet taste. It is compatible with chicken and has a long scent, which is a strong aroma of chicken. The only time is the sauce liqueur, and the weak is only the fragrant wine. Because I am from Guilin, Guilin’s Sanhua wine is a must for cooking. Of course, it needs to be well used after being skilled.