Ingredients: Half black-bone chicken (hen is recommended), 8 black wolfberry, 20 grams of raw peanuts and 4 slices of ginger.
working methods
1. First, chop the black-bone chicken and wash it with clear water;
2. Then blanch the black-bone chicken, pour the black-bone chicken into boiling water and blanch for about 3-5 minutes (it is recommended to put two pieces of ginger without covering the pot to remove the fishy smell), which will make the stew clear, delicious and odorless.
3. Then wash the cooked black-bone chicken with cold water again, and then put it in the casserole with washed peanuts, black wolfberry and ginger slices. Remember to cook in cold water.
4. Then select the slow stew function key and cover the casserole for 2 hours. Be careful not to lift the lid during the process, so as not to lose the original flavor of the soup.
The finishing touch is to put salt in the pot.
Second, angelica, bamboo shoots and black-bone chicken soup
Ingredients: half black-bone chicken, spring bamboo shoots 100g, Chinese angelica 5g, astragalus 5g, 8 red dates, onion, ginger, salt and pepper.
working methods
1. Slice the spring bamboo shoots first, then wash the prepared Radix Angelicae Sinensis and Radix Astragali, then put them in a tea bag and soak them in red dates. Wash the black-bone chicken and cut it into pieces, then put it in a pot with cold water, and put some pepper in the pot.
2. Immediately put the cooked black-bone chicken into the casserole. Add seasoning onion, ginger, red dates and tea bags, bring to a boil with strong fire, and then slow fire 1 hour.
3. Finally, add spring bamboo shoots to taste and cook for 15 minutes. Can add a fresh and clear taste.