There is no mountain treasure and sea flavor, Huaiyang cuisine can be served at the state banquet. Pay attention to huaiyang dishes from time to time, and pay attention to the best eating period of ingredients, far exceeding the value of the ingredients themselves. "Drunken crabs do not look at the lamp, wind chicken does not look at the lamp, knife fish is not clear, sturgeon is not the Dragon Boat Festival", this kind of principle that varies from time to time ensures that the food ingredients on the plate come from the best state, so that people can feel the wonderful Huaiyang at any time.
1. Slaughter, dehair, open the chicken (preferably by hand, so that the meat is better), wash;
2. Chop the chicken according to your preference;
3. Water is produced to remove blood;
4. Put the chicken with good water into the pot, add water and ginger slices, heat first, turn the water to a low heat, according to the old and tender situation of the chicken, decide the test drive of stew, the older the stew, the longer the stew time (1-2 hours);
5. Add the right amount of salt and continue simmering for a few minutes.