Zhou Heiya (Xiaoxiang Brother Version)

Cooking Instructions

1. Soak all meat ingredients in water for half an hour

   

2. Add water and ginger to the pot, put all the meat and egg ingredients in a pot under cold water, and remove the meat to clean the blood foam without waiting for boiling.
   Quail eggs are removed from cold water 3 minutes after boiling, eggs are removed and put into cold water after 5 minutes, and eggs are shelled and set aside.

   

3. When the ingredients are blanched, the ingredients are prepared in the
   plate (dried chili, kaempfera, star anise, Sichuan pepper, cinnamon, bay leaves, rock sugar), and the ginger is not in the mirror
   , and on the left is a large half bowl of mixed soy sauce (light soy sauce: dark soy sauce = 1:1), and then canned beer, sweet noodle sauce (2 tablespoons)
   
   (here is an important point: the sweet noodle sauce and soy sauce I use are relatively low in saltiness, If you have salty food at home, please reduce the amount as appropriate; The amount of rock sugar also varies according to the sweetness of the sweet noodle sauce and its own taste; )

   

4. All the ingredients (except the essence of chicken) are put into the pot, all of them are put into the pot, and an appropriate amount of water is added, just enough to almost cover the ingredients.
   Fire! After boiling, heat for 40 minutes on medium-low heat!

   

5. After 40 minutes, turn on the high heat to reduce the juice, don't have to dry it all, as shown in the picture, it's almost the same! During the juice collection process, you can flip it over again to let the ingredients evenly coat the juice!

   

6. Remove from the pot and boil the whole thing! With a can of cold beer, ascend to heaven or not??!!!