First, kill live chickens and eat frozen ones.

After buying fresh chicken, put it in the freezer for 3-4 hours, and then take out the thawed stew. This is the same as the principle of acid meat. When an animal is suddenly killed, various toxins will be naturally released in the body, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes the meat, but also makes the meat transition from "stiff stage" to "rotten stage" and then to "mature stage". At this time, the meat is the best, and the stew is obviously fragrant and tender.

Second, flying water: necessary homework

Before stewing any meat, the main ingredients should be boiled in boiling water. It can not only remove odor, but also be a thorough cleaning process. It can also make the soup clear but not turbid, fresh and tasteless, and it will be effective as soon as it is tried. Flying water is also learned. If the meat is put in cold water, from cold water to boiling, the nutrition of the meat will be seriously lost. It is best to cook in warm water for about 7~8 minutes, without cover, at the right time.

Third, the pot: the water is hot.

Stewed soup should be cooked in cold water. As the water temperature rises slowly, the raw materials will fully release nutrition and fragrance. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.

Fourth, the temperature: guess big and guess small

Stewed chicken soup should be boiled for about 10 minutes before turning to low heat, and the boiling degree should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. And don't uncover it in this 10 minute, "out of breath"; This soup has lost its original flavor.

Fifth, the knowledge of salt.

This is still a big problem for stew. In a sense, the time to put salt can dominate the taste of soup. No matter what people say, it is wrong to put salt when cooking or when it is half cooked. Salt will react with meat when cooked for a long time, and the protein in the meat is locked, so the soup is weak and the meat will not rot. So when should the salt be put back? Remember, salt and other condiments must be put in when the soup is ready. Turn the fire to 10 minute after putting salt in, and then cease fire. If you don't open the lid halfway, not only will the taste be all in, but the taste of the soup will be stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.