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The practice of stewing the whole old hen?

1. The practice of stewing an old hen with an auxiliary pepper, an appropriate amount of onion, a ginger and a piece of clear stewed old hen. the old hen cleaned up the fluff and washed it thoroughly. Cut the hen into pieces and put it into the pot, pour water into the pot, boil the water over high fire and drain the blood. Rinse the chicken nuggets with clean water many times, then put them in a casserole.

2. If you want to cook a pot of light chicken soup, you must choose free-range old hens and mineral water.

3. Wash and chop small pieces of chicken legs, scald and remove; soak Lentinus edodes and pedicel, soak red dates, rinse ginger and pat loose. Put all the ingredients in a casserole, pour in cooking wine, add some water and simmer over low heat for 1 hour. Finally, season with salt and monosodium glutamate, mix well and serve.

4. Usually cook over high heat first, and then slowly over low heat. When it is ready, add the seasoning, then cook over low heat for about ten minutes, and then you can get out of the pot. Chicken soup can remove the chicken skin and reduce the intake of fat. If you eat too greasy, it will lead to maternal and infant obesity and hinder milk secretion.

Step 3: put the bamboo net in the casserole (the purpose of putting the bamboo net is so that the chicken stew will not stick to the pot), put the old hen and chicken oil, chicken gizzard, chicken liver and chicken heart together (some people may not want to put chicken oil, it is really boring to drink too much).

6. The common practice of clear stewed chicken soup: half of the old hen, 1 small piece of spring onions and 1 piece of ginger. Method step: chop the old hen into pieces and set aside. Add enough cold water to the simmering pot and pour in chicken nuggets and green onion ginger. Bring to the boil, skim the blood foam, turn to low heat and simmer for 2 hours.

How can old hens be stewed quickly?

1, chicken stew is not rotten [1] add Hawthorn: when stewing old chicken, put three or four Hawthorns, the chicken will be easy to rot. [2] add potatoes: when stewing old chicken, put some potatoes, the chicken will be easy to rot. [3] add dried spinach: when stewing old chicken, put the right amount of dried spinach in the pot, the meat will be easy to rot.

2. Add white spirit: when stewing the old hen, you can add the right amount of white wine or white vinegar, which can not only make the chicken soft and rotten quickly, but also make the soup taste more delicious. Stew in a casserole: in order to make the old hen soft and rotten quickly, you can't stew it in an ordinary frying pan.

3. Stew old chicken: add 20 or 30 soybeans to the pot to cook quickly and taste fresh; or before killing the old chicken, pour a tablespoon of vinegar to the chicken, then kill it, and simmer it over low fire, it will be cooked thoroughly; or put 3 or 4 Hawthorns, the chicken is easy to rot. When stewing old chicken, put one or two handfuls of soybeans in the soup, the meat will be perishable.

4. Add spirit: when stewing the old hen, you can add the right amount of white wine or white vinegar, which can not only make the chicken soft and rotten quickly, but also make the soup taste more delicious. Stew in a casserole: in order to make the old hen soft and rotten quickly, you can't stew it in an ordinary frying pan. Use a casserole or electric casserole and simmer for 2 to 3 hours.

5. The tips for stewing old hens to rot quickly are: soak in vinegar, add some soybeans, add a few Hawthorns, stir-fry and then stew, which are introduced in detail as follows: soak the cut chicken in vinegar and soak it in a little vinegar for a while and then boil it. The old chicken is tender and rotten quickly.

6. Stew old chicken: add 20 or 30 soybeans to the pot to cook quickly and taste fresh; or before killing the old chicken, pour a tablespoon of vinegar to the chicken, then kill it, and simmer it over low fire, it will be cooked thoroughly; or put 3 or 4 Hawthorns, the chicken is easy to rot.

How to kill an old hen?

Kill the chicken and kill the throat. Grab a pair of wings of the old hen with your left hand, and then break the chicken head to the other side. Use your right hand to pull out the fine hairs on the throat of the chicken neck, on the one hand, to make a good knife, and on the other hand to prevent the chicken feathers from soiling the chicken blood. After cutting off the blood vessels and trachea, turn the chicken upside down and make the chicken blood drop into the bowl.

In addition, castrated chicken is a general term, all castrated cocks and hens are considered castrated chickens, but affected by the curative effect and customs, few castrated hens, mostly Roosters.

Prepare a hen to clean it up and wash it with clean water. Chop the chicken into pieces, throw away the internal organs and blanch in boiling water for about 10 minutes. Remove the blanched chicken, put three times as much water as the chicken in the pot, and add the chicken when the water is cold.

Wash the old hen and chop it up. Peel off a bowl of garlic. Deep-fry the chicken oil in a hot pan, add the chicken nuggets and turn well. Add appropriate amount of cooking wine and sliced ginger and stir well. Add a handful of pepper to remove the smell and add three tablespoons of salt. Add an appropriate amount of old extraction color. Add boiling water to the chicken, cover the pot and cook for an hour.