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First of all, proper pot of water, will be chopped Add chicken pieces, water should not have been chicken, remove the fire immediately after the chicken boil wash (cold water to hack, so that after a good stew noodles are not the only bloodstained be annoying); 2, will be cleaned Add chicken pressure cooker, add thick Fasciolopsis, by adding a tablespoon cooking wine (preferably Shaoxing rice wine), a good cleaning Add barbarum, dangshen, Angelica (less released, a small can), red dates (4,5 tablets can be, there will be extra sour soup), meat longans 3, such as fear of lit and can be removed Danggui, plus 5 grams odoratum, jobi meters, plus a little less salt (to make chicken), adding water did not have an inch or so of chicken, covered with lid and the valve, boil on the stove on fire; 3, jet pressure cooker after the pressure in the fire five minutes, and then pressure fire for 10 minutes (which can maintain the soup is the broth, not muddy), pneumatic pressure cooker waiting for clearance to reduce the fire; 4, open the lid after steam release,by adding an appropriate amount of salt and chicken seasoning (depending on personal preference), a pot of tasty soup on the well, go drink! 5, in the case of ordinary stew soup pot, then add more water, not half-way Tim water, otherwise the soup will not mellow; large火炖10 minutes, and then small 1 hours (tender chicken, such as stewing hens time to extend the old one times), seasoning can be; 6, can also be covered by the ceramic container(which most ethanol taste stewed method is commonly used in Cantonese stewed Act), will add good material covered containers Add steamer, the paper yarn available conditional wet seal in the container (first tune good taste), large steamer about two hours accompli; 7, if you are using stew, then do not water by the steam condenses into soup, taste it is full-bodied flavor, stewing and similar; 8, no matter what Don Law, it is advisable to clear re-stewed chicken, in order to avoid too greasy。
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