In the cold winter season, a shop of medicinal food steam pot chicken, in full swing, turned into a signature operation learning interest plus CCZG669

How to make steam pot chicken

First of all, the chicken is slaughtered and cleaned, after chopping off the head, feet, tail, chopping into small pieces and repeatedly rinsed with water, fished out and drained, put into the purple pottery steam pot with an appropriate amount of onion and ginger (this is "sweat steaming"), cover the pot and then put the steam pot on the mouth of the casserole with the bottom material (the base material is water, pig tube bone, ham, chicken bones, etc.), and then use gauze to plug the gap in the combination of the steam pot and the casserole (so as not to leak steam), and then put the deep casserole pot on the fire to heat (that is, "steaming insulation"). After the water in the casserole is boiled, the steam gradually steames the chicken through the steam nose in the middle of the steam pot (usually it takes 3 to 4 hours), and the distilled water obtained by steam condensation becomes the soup. Because the protein and amino acids of chicken are lost less during the steaming process, the steamed soup is delicious and mellow, and the original taste. According to the needs of the guests, add an appropriate amount of medicinal herbs or wild mushrooms to the steam pot, such as Panax notoginseng, Cordyceps, Tianma, mountain fungi, etc., thus making a popular "medicinal steam pot chicken".