Name of the dish: stewed chicken soup \x0d\ Category: home-cooked recipe, home-cooked soup with old fire \x0d\ Description: \x0d\ 350g of raw chicken, 80g of mushrooms, 2 Chinese onions, 8g of ginger 1 \x0d\ seasoning salt. \x0d\2。 After the water in the pot is boiled, add chicken pieces, blanch, remove and drain; \x0d\3。 Heat a pot, add sesame oil and ginger, cut into pieces and boil, then add chicken pieces and mushrooms, add salt, pepper, cooking wine and monosodium glutamate, stew for about 40 minutes, then add Lycium barbarum for 20 minutes and sprinkle with onion. \x0d\4。 Preparation: 10 minute, cooking: 80 minutes \x0d\ Specially, it takes a long time for the chicken to stew. \x0d\x0d\ Note: \ x0d \ Flying water: You must do your homework \ x0d \ x0d \ Before any stew, the main ingredients should be scalded with boiling water. Not only can it remove the fishy smell, but it is also a thorough cleaning process. The soup can be clear but not turbid, fresh and fragrant, and it will work after a try. Cook for about 7-8 minutes, without cover, and turn over in time. Boiling water is ok, it takes 3-5 minutes. \ x0d \ x0d \ III。 Boiling: Water is "raw" and hot. \ x0d \ x0d \ stew should be cooked in cold water. As the water temperature rises slowly, the raw materials will fully release nutrition and fragrance. It is the same as water. X0d\ IV。 Heat: Guess big and guess small \ X0d \ X0d \ Stewed chicken should be boiled for 10 minutes before turning to low heat, and the boiling degree should be controlled as if it were open, 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. The soup lost its original flavor after cooking. \ x0d \ x0d \ v. Understanding salt \ x0d \ x0d \ is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. No matter what some people say, it is wrong to put salt in cooking or when it is half cooked. Salt will react with meat if cooked for a long time. 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.