Stewed Chicken Rack Bones Directions Video

Materials 1 chicken skeleton 1 canned bamboo shoots 1 ginger, garlic, scallions Methods

1. Ginger partly sliced, partly chopped, garlic, scallions chopped

2. put the whole chicken skeleton into the stewing pot, pour cold water, submerged chicken skeleton bone can be, into the ginger

3. high heat boiling, skimming foam, chicken skeleton bone out, chopped into pieces, back to the pot, pour canned bamboo shoots, and canned bamboo shoots, and canned bamboo shoots, canned bamboo shoots, canned bamboo shoots, canned bamboo shoots, and canned bamboo shoots, and then canned bamboo shoots, and then canned bamboo shoots, and canned bamboo shoots, canned bamboo shoots, and so on. Slowly simmer 1 hour, sprinkle salt

4. Scoop out half a bowl of chicken broth, add salt and stir; take another pot, oil boiled to 50 percent hot, medium heat, put ginger and garlic minced, give off the aroma of pouring into the chicken broth, boiled and then sheng out,

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Step 1. first of all, the whole chicken clean and clean.

2. The nails on the chicken claws and the sharp corners of the wing tips must be removed. Then chop it into big pieces.

3. Put the chopped chicken into the water to soak off the blood, and change the water several times in between. Then blanch the chicken again.

4. Ginger with the back of the knife to pat open.

5. Put the ginger into a casserole dish and add enough water to bring the water to a boil.

6. Then put the blanched chicken pieces into the casserole.

7. Put the peppercorns.

8. Turn on high heat to low heat, boil for about 3 hours, cook until cooked.

9. Fish the cooked chicken rack into a small casserole, add the appropriate amount of chicken broth to boil.

10. Put in the soaked fungus.

11. and a little garlic clover and salt, open the pot and cook for 3/5 minutes,

Chicken racks, cooking wine, ginger, coriander, star anise, peppercorns, scallions, salt, sugar, chili powder, cumin powder, monosodium glutamate, garlic.

Practice 1, fresh chicken racks rinsed, remove the chicken butt, remove the fat;

2, pot add more than half of the chicken racks of water, add wine, ginger, sesame seeds, star anise, peppercorns, scallions, high heat to boil;

3, open the pot, cook on medium heat for 5 minutes to turn off the fire;

4, fish out of the boiled chicken racks, rinse the surface of the racks of chicken attached to the floating foam and impurities;

5, the boiled chicken racks remove debris, split into small pieces;

6, the chicken racks of the soup to the surface of the floating oil, and then filtered with a fine funnel net to settle a little bit, and then poured into the disassembled racks of the chicken to soak;

7, the chicken racks and the chicken broth before the pot again boiled, fished out of the racks of the chicken, mixed with the appropriate amount of salt, sugar, paprika, cumin powder, monosodium glutamate, cooking wine, Soy sauce marinade for ten minutes;

8, start a frying pan, oil is hot, burst incense crushed red pepper, peppercorns, onions, ginger and garlic, cooking wine;

9, into the marinated chicken rack stir-fry for a minute on high heat;

10, add two tablespoons of chicken broth into the pot, simmering for a while on a small fire;

11, to the soup is basically collected, sprinkle into the small onions and chopped cilantro, out of the pot can be.