Braised Rooster

Braised Rooster

Introduction:

"The main nutritional component of chicken is protein, followed by fat, microorganisms and minerals. Besides, it has the functions of tonifying deficiency and warming, stopping bleeding and treating collapse, tonifying deficiency and damage, benefiting deficiency and winning, carrying milk; deficiency and cold in the body after the disease, and deficiency of Qi and blood and milk in postpartum women. But the meat of the young chicken contains more protein, and the meat of the old chicken contains less protein. This is because the weight of chicken is about 60%, and the main component of chicken is protein, so the nutritional value of chicken meat is high. What's more, chicken meat contains very little elastic connective tissue, so it is easy to be absorbed by human body. "

Production steps:

Materials required:

Rooster: 2.5 Jin

Scallion: 20g

Ginger: 10g

Garlic: 10g

Braised sauce: 80g

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor