1

Choose a hen that has been raised for more than 2 years, weighing about 3.5 kg, and it is best to raise it in the countryside.

2

Remove the bones and meat from the washed chicken.

three

Boneless meat

four

Stew the chicken rack in a pot, add the minced onion and ginger, stew until the meat is rotten and the soup is fragrant, and turn off the heat for later use.

five

Cut the chicken into strips

six

Put it in a pot, the pot needs to be a little bigger, then put 2 egg whites (not egg yolks), a proper amount of thirteen incense, a few drops of sesame oil and a little salt. Stir well, add sweet potato powder and knead thoroughly, and then beat it into a thick paste. The longer the beating time, the thicker it becomes.

seven

Boil the clear water, pull the vermicelli into the pot, and the pot will open again. Order cold water twice, then open it and fish it into the cold water basin. Then fish the vermicelli into the chicken soup pot and turn off the heat for a while.

eight

Lubricating and delicious, fragrant.