How to make lamb crab water fish and local chicken delicious and nutritious

One fish with feed.

Chicken Half chicken. Ginger Five or six slices.

Five or six cloves of garlic.

Angelica slices or small pieces (for deodorization).

Salt to taste. Dark soy sauce to taste.

Essence of chicken to taste.

A few white green onions.

2 tablespoons of wine (optional).

The practice of braised chicken with fish in water.

Chop the chicken and fish into pieces, wash and dry to control the moisture and set aside.

Slice the ginger and peel the garlic.

As long as the green onion is white, cut into sections. (All of them are fine).

Heat the pan with cold oil, the oil is slightly hot, put ginger slices and garlic and stir-fry until fragrant, and then put down the chicken and fish that control the dry water, and fry until there is no water, so as to force the two main ingredients out of the fishy water.

When you can't see any water, put two spoonfuls of wine and fry dry again.

Pour in water and submerge the ingredients to be enough, put salt, dark soy sauce, a little chicken essence, and remember to put angelica at this time.

Turn to a simmer and simmer slowly, stir-fry halfway, because the fish has gelatinous texture, it is best not to turn on the high heat.

When you see that there are big bubbles in the water, it proves that the gum is ready to dry up, so let the green onion white simmer for two minutes.

Open the lid and put some oil and stir-fry twice on the plate! 。

Ingredients: a water fish, a chicken, extremely fresh, Zhuhou sauce, cooking wine, ginger, garlic, cinnamon, star anise.

1.Water fish, chicken kill good chop.

2.There are more garlic and ginger, I used three garlic heads, and the amount of ginger is about 3Heat the oil in a pan, an appropriate amount, then fry the garlic, then add the ginger.

4.After stir-frying, put the fish in the water, and after two minutes, add the chicken and stir-fry.

5.Add cooking wine, two spoons of Zhuhou sauce, salt, bay leaves, cinnamon, star anise, etc. 6Stir-fry, then add a little water, stir-fry and begin to simmer. I changed the casserole and started to simmer, if not, just simmer in the pot, 20 to 30 minutes. Be careful not to stick to the bottom of the pan.

Ingredients: 3 catties of soft-shelled turtle, 1 local chicken, 2 winter bamboo shoots, 1 ham, 1 ginger, 1 green onion, 1 wolfberry, salt.

Method 1After the fish is killed, blanch the blood foam with boiling water, and the chicken can also be blanched (I didn't blanch the chicken before boiling the pot and then catch the foam).

2.All the ingredients except the wolfberries are put into a casserole, boiled over high heat and turned to medium-low heat for about two hours, skimming the oil twice halfway, because the local chicken and turtle are rich in oil. Also, pay attention to the gelatinous ones that don't stick to the bottom of the pan.

3.Before turning off the heat, take out the green onions, sprinkle with wolfberries, and add salt (put a small piece of ham to hang umami, but it also has a bit of salt, so pay attention to salt).

Ingredients for making chicken and soft-shelled turtle soup:

1 soft-shelled turtle (about 750 grams), 10 grams of chicken slices, 10 grams of ham, 1500 grams of clear soup, salt, monosodium glutamate, rice wine, green onion knots, and ginger slices.

Detailed steps for the preparation of chicken and soft-shelled turtle soup.

1) After the soft-shelled turtle is slaughtered, the internal organs are washed, chopped, blanched in a pot of boiling water to purify the blood water, the butter is removed, the blood foam is washed off, put it into the tasting pot, pour in the clear soup, put in the chicken slices and ham; Add salt, rice wine, green onion knots, ginger slices and other seasonings.

2) Cover the soft-shelled turtle with the flavor and steam it for about half an hour, remove from the heat, take out the green onion knots, and the ginger slices can be served.

Ingredients: a snake, an old chicken.

Seasoning: cooking wine, salt, sugar, ginger cubes, garlic cloves.

Preparation: 1. After killing the poisonous snake, keep the snake gall bladder and snake blood in wine and drink, and cut the snake meat into pieces and wash it for later use.

2. Kill and wash the old chicken, and also chop it into chicken pieces and wash it for later use.

The practice and steps of snake claypot chicken:

1. Put the chicken pieces and snake meat together in a casserole, and pour in an appropriate amount of water, mountain spring water, and purified water.

2. Put an appropriate amount of cooking wine, salt, sugar, ginger and garlic cloves into the pot, cover and bring to a boil over high heat to remove the foam.

3. After beating all the foam, turn to low heat and stew for about 5 hours before eating.

Why stew together and do it blindly.