A, do not blanch

Cold water when the chicken into the casserole, high heat stew open, little by little skimming off the foam and grease. Add a little cooking wine, onion and ginger, and then small fire soup, until stewed can add salt. It is best not to blanch the chicken pieces, blanching will make the chicken nutrients have different degrees of destruction. This will make the chicken loss of fresh flavor.

Two, choose chicken

Choose the chicken as much as possible to choose a live chicken, and then buy back after cleaning and put in the refrigerator freezer 3 to 4 hours and then take out the thawing soup. This principle is the same as the principle of the acid-expelling meat. Through freezing, the meat can make the transition from the "stiff stage" to the "rotten stage" and then to the "mature stage". When the chicken soup is stewed at this time, it will be more flavorful.

Three, put salt

Stew chicken soup should not be put salt first. Salt cooked for a long time, will be the meat inside the protein lock, resulting in the soup flavor is light, the chicken is not cooked rotten. The best way to put salt should be to reduce the temperature of the stewed chicken soup to 80 or 90 degrees Celsius, and then add the right amount of salt, so that the chicken soup as well as the taste of the meat is the best.

A, beer, pepper and salt

Inside a large pot full of water, put in the freshly slaughtered chicken, and then put in the right amount of beer, pepper and salt back and forth to rotate the chicken, which ensures that the chicken fully absorbs the flavor of the seasoning. Rotate for two minutes, then soak the chicken for 20 minutes, then pour out the water and fish out the chicken after there is no fishy flavor.

This method uses the pungent flavors in the beer and pepper to mask the fishy taste of the chicken.

Two, white wine

Alcohol has a unique dissolving and volatilizing effect on substances containing fishy odor, put a small amount of white wine in the process of muscle stewing, can be deodorized, or you can also soak the chicken in white wine, and then reheat. Put white wine chicken soup, not only can deodorize, in addition to increase the fresh flavor of chicken soup.

Three, pepper, cinnamon and other spices

In the chicken stew put pepper, cinnamon, pepper and other spices, can make the meat in the aldehydes and ketones in the fishy substances oxidation reaction to reduce the odor can also increase the aroma, but the spices can not be put too much, otherwise it will cover the soup aroma.