I don't know if this is a clay cube? Few people will eat old hens now? The previous statement is: the old hen is very nourishing. Why choose an old hen? Because you have eaten, you know! The skin is crispy! This score is a chicken and two food, because the bones are too hard, so the chicken is cut out, and the chicken skeleton is used to simmer the old fire soup--you can add dry fungi; add cold and refreshing; add fresh roots...do a lot of different Taste of the soup. What's in the specific "under the kitchen" is that I won't stir it up.
I am slaughtering chicken and getting meat. Wash the chicken and squeeze the water. Cut the meat, cut the grain, try to connect the skin with meat. (I once read it at Jade Terrace, saying that beef is cut horizontally, pork is twill cut, and chicken is cut. The degree of 'solidity' of old chicken and chicken is not generally good, so I retrograde ^_^)
The pot is hot and oily. Oily, chicken. Stir fry for about a minute, topped with rice wine (don't worry, it will evaporate instantly, and you can't eat it). Then the next part of the soy sauce, some salt, oyster sauce. Stir fry. Add water to cover the chicken noodles. Cook for half an hour.
After the steamed oysters were hot, the chicken was transferred from the wok to the corrugated pot.
My family's "taste appraisers" don't like me to put coriander and white sesame seeds (he said that I have to change my styling style, please don't put them when I don't need to send pictures next time). So, look at what you like ha~