1. Blanch water. Put the chicken into a pot of boiling water and blanch it to remove the odor and blood from the chicken.

2. Wash off the chicken’s blood.

3. Put the chicken in a casserole, add water to cover the chicken, add ginger slices, green onion knots, and a little cooking wine.

4. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours, or pressure cooker for 20 minutes.

5. You can add some salt according to your own taste and it will taste delicious.

PS: 1. Be sure to blanch the water to remove the peculiar smell and blood foam, so that the soup will not be stewed. There is a strange smell, and there is no blood foam condensation that looks dirty.

2. Cooking wine should be added to the stew to remove the fishy smell.

3. Bring to a boil over high heat, then turn to low heat. The soup simmered over low heat will be particularly clear and fragrant.

4. If you are not afraid of taking time and pay attention to the taste, don’t use a pressure cooker.