Degreasing method: 1 Before cooking chicken soup, remove the subcutaneous fat from the chicken, usually near the buttocks. 2. When cooking, you can use sliced bread to absorb the oil lying on the liquid surface when stewing on a small fire.

Method of feeling out of oil: 1. You can add some oil-absorbing things like wax gourd and mushrooms and burn them together, so you won't feel oily.

There are many kinds of chicken soup: 1, and the pot is straight, so the pot can't be cooked with stir-fry.

2. After the big fire boils, simmer with small fire. Don't cook. Fill it up at a time, without adding water in the middle.

3, ginseng can be added to extract fresh, medlar to increase color, and red dates to supplement deficiency.

4. Stewed chicken soup does not eat chicken.

Ingredients: Wuji 65438+ 0 leek, 2 slices of ginger 1 small piece.

Ingredients: cooking wine, 2 teaspoons of refined salt, 2 teaspoons of monosodium glutamate 1 teaspoon.

Production process:

1, black-bone chicken slaughtered and washed, blanched in boiling water to remove blood;

2. Put the black-bone chicken, cooking wine, chives and ginger into a casserole, boil it with strong fire, then simmer for 2 hours, and add refined salt and monosodium glutamate.