Practice of stewing pork and chicken together

When stewing chicken and pork, the most taboo is to stew directly. I'll teach you a trick. The chicken is tender and smooth, and the nutrition is not lost! First of all: chop the whole chicken into chicken pieces, then prepare a pot of warm water, add a proper amount of salt water to make light salt water, and put it into the chicken pieces for cleaning. Because the density of salt water is greater than that of blood water, it is easy for blood water to escape. Put the washed chicken pieces into a basin, add appropriate amount of cooking wine, soy sauce and oyster sauce and marinate for 20 minutes to make them fully tasty. When many friends stew chicken, they habitually think that it is necessary to cook it first, so as to remove the impurities and blood left in it and not smell fishy. In fact, this method is not completely correct, because it will lead to the loss of nutrition, and it will make the chicken old and the taste drop, so my cousin's method is more effective.

Second, prepare side dishes: soak vermicelli and shiitake mushrooms in warm water, tear the soaked shiitake mushrooms into small flowers, cut onions into chopped green onion, and cut ginger into shredded ginger.

Third: add oil to the pot, the oil temperature is 50% hot, add pepper, chopped green onion and shredded ginger, stir-fry until fragrant, then pour in chicken pieces, stir-fry over high fire, and be sure to stir-fry the water in the chicken pieces to make the surface slightly burnt, so that the taste will be more tough and not firewood. At this time, adjust the taste: pour in sugar, soy sauce and beer, stir-fry until the color is the highest, and use beer instead of water. Beer fully stimulates the flavor of chicken, which is tender, full of flavor and not greasy. Bring the fire to the boil and simmer for ten minutes on medium heat.

Fourth: after ten minutes, pour in the soaked mushrooms and vermicelli, stew for another twenty minutes, then adjust the taste, add pepper and a spoonful of salt. At this time, add salt to make the chicken soup tender. Adding salt too early will cause the meat to shrink, and the taste will be hard but not fragrant.