How to cook braised chicken

1. Slaughter: Cut the trachea of live chickens over 750g, drain the blood, scald them with hot water at about 65 degrees Celsius, remove chicken feathers, peel off the old skins of legs, mouths and claws, then cut them from the buttocks, take out the internal organs and drain the blood.

2, plastic surgery: roll up the chicken legs, claws inserted into the abdomen, wings crossed out of the mouth, looks like a "duck floating on the water."

3. Cook and fry: coat the chicken evenly with sugar, and then fry it in a boiling oil pan until the chicken is golden yellow.

4. Stew ingredients: Before cooking, put an iron grate at the bottom of the pot to prevent the pot from burning, and then put the processed chicken into the pot according to its age and tenderness, and mix it with the soup to prevent the chicken from floating. When cooking, simmer with strong fire, simmer with small fire, and stew the chicken for 6 to 8 hours, stew the old chicken for 8 to 10 hours, and stew the chicken mainly with the original pot and old soup.