How to stew the meat of the old rooster is rotten and delicious

1. After cleaning the chicken feathers, the rooster burns the fine hairs on the surface over low heat. Then clean the old rooster first, especially the surface of the chicken skin is very dirty, you must wash and scrub with warm water, and wash the dirt on the chicken skin.

2. After the rooster is cleaned up, the chopped old rooster pieces are smaller than the tender roosters. When the rooster is old, the meat and bones will be older, and it will take longer to stew, so the old rooster is used to stew, not too large a piece, in order to ensure that the subsequent stew is softer.

3. After the old rooster is chopped into pieces, first soak it in hot water, add some salt and vinegar to soak the blood of the rooster out, so that the chicken bones can absorb some vinegar, which is easier to stew and release more nutrients. 4. After the old rooster soaks the blood, blanch it again. Put the chicken pieces in green onions, ginger, dried red peppercorns, cooking wine, cold water, boil, boil the chicken pieces on high heat for a few minutes, and then drain the old rooster with a spoon to filter out the water.

Blanching the old rooster can help clean up the fishy smell while boiling out the remaining blood water. You can also clean up the chopped chicken bone residue.

5. Before the rooster is stewed, add one more step. Dry the pan, pour in a little vegetable oil to moisten the pan, add the old rooster pieces and stir-fry. Stir-fry the old rooster pieces until fragrant, and the chicken pieces will be slightly yellowed. After this stir-frying, the old chicken soup will be more fragrant and have a better taste.

6. If you like to drink old chicken soup with more oil, add water and ginger slices to stew directly. If you like to drink fresh soup with less fat, take out the chicken pieces and stew them, and don't want the fat in the pot. The old rooster needs to be stewed for a long time to make the chicken soft and tender, and the chicken soup is more fragrant.

Bring to a boil, then simmer over high heat for 20 minutes, then simmer over medium-low heat for more than 2 hours. Adjust the stewing time to the extent of the old rooster, generally more than 2 hours for the old rooster.

How to stew the meat of the old rooster is rotten and deliciousWash the old rooster, pick the hair, put it in the pressure cooker, put all kinds of spices in it, cut the old rooster into pieces, don't pass the water of the old rooster, in the pressure cooker, 20 minutes, the old chicken is rotten and delicious.

Just two words - time.

Simmer over low heat, simmer for a few hours, remember to add enough water at a time, adding water halfway through the simmer will affect the taste.

Old chicken is not soft, it takes time, and it should be simmered for at least two hours, if you want to be faster, then add a little nitrate, and it will be much faster.

Stewed old rooster must pay attention to stew slowly over low heat, it is best to use a pressure cooker or purple casserole, and slowly simmer for about two hours to ensure that it is rotten and delicious.

Simmer over low heat, be sure to marinate in advance before simmering, and pot under cold water.

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1. Cut the chicken pieces into larger pieces. Chicken contains fresh nitrogenous substances that are soluble in water, and the more chicken is released when stewed, the stronger the taste of the broth, and the aroma of chicken pieces will be relatively light, so the meat pieces of stewed meat should be cut appropriately larger to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat. 2. Don't cook over high heat.

Because first, when the chicken pieces encounter a sharp high heat, the muscle fibers become hard, and the chicken pieces are not easy to cook; The second is that the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced. 3. In the stewing, add less water to make the soup taste mellow When stewing pork, do not use a strong fire, as soon as the fire is urgent, the chicken will be constricted together. If you put a little mountain plant or a few slices of radish in the stew, the meat can be stewed quickly to a crispy crisp.

The salt should be put late, otherwise the meat will not rot easily. 4. In the process of stewing chicken, do not add water halfway, otherwise the protein will be condensed by the cold, so that the components in the meat or bone are not easy to seep out of the stew, add less water.

1. When slaughtering the old rooster, you can pour a little vinegar into the chicken to drink, and then slaughter it after 15 minutes. In this way, the old chicken will rot quickly when it is stewed.

2. It doesn't matter if you don't fill it with vinegar when you slaughter the old chicken, you can put the cut old chicken on a plate after killing the chicken. Add an appropriate amount of water, pour in a little vinegar, soak for about 2 hours and then cook, the cooked old chicken is tender and rotten quickly.

3. If you use the meat of the old rooster to make soup, you can add a small half bowl of soybeans into the pot and stew it with the old chicken. Stewed like this, the old chicken not only rots quickly, but the chicken soup is also very delicious.

4. When stewing the old chicken, you can also put a few hawthorns into the pot and stew it together, and the meat of the old chicken will rot quickly.

5. If you want to use the old rooster to steam, you can put the cut old chicken on a plate. After adding an appropriate amount of water, pour in an appropriate amount of beer, soak for 20 minutes, and drink beer according to 1 cup of beer: 4 cups of water, and then take it to the pot to steam, the steamed old chicken is tender and delicious.

6. There is another way, when simmering the old rooster, you can put a few impatiens in the flowers, also known as: the acute seeds go in and simmer together, and the old chicken will rot quickly.