A rice cooker is excellent for stewing and braising. With the start of winter just past, it's time for warm, nourishing foods. This two-in-one pot is perfect for all your nutritional needs!
Materials
Farewell My Concubine, Vermilion Bird and Black Tortoise, turtle "eggs," a pot of deliciousness! Cooking steps
Clean the fresh turtle and remove its nails.
Remove the internal organs, fascia, and fat, leaving only meat, only meat, only meat! Of course, turtle eggs should also be edible!
Quickly scald it with boiling water.
Gently rub to peel the skin all over the body.
Arrange scallions and ginger on top, then pour over cooking wine.
Grind a few black peppercorns and sprinkle them on top.
Cover, plate, and place in a steamer.
Half a free-range chicken, cleaned and placed in a rice cooker.
Pour in cooking wine, sprinkle with salt, and add scallions and ginger.
Put some water in the pot. "Overlord" watches "Princess" swim longingly from the side, hahaha. After the chicken soup boils and the foam is skimmed off, it's your turn, Overlord!
Steam in the rice cooker for an hour and a half, then lift the lid to take a look.
The dish is ready, it's like the legendary farewell to a famous concubine, the chicken is golden yellow... oil
A fine meal, but the "tyrant" turned his face away: My beloved concubine—
To be honest, that bastard is really sweet and gluttonous...
Farewell My Concubine, Vermilion Bird and Black Tortoise, turtle "eggs," a delicious pot of flavor! Tips
The outer skin and abdominal fat of the soft-shelled turtle are said to be quite fishy, so they need to be cleaned thoroughly! You can add red dates, goji berries, or other ingredients to the chicken soup as needed to enhance its nourishing properties!
