Chicken soup, you can see a layer of oil floating on it. If you are worried about eating too much fat, you can remove the oil slick before drinking soup. Generally, you can skim it directly with a spoon, or you can put the soup in the refrigerator, and then the solidified oil slick can be easily scraped off after solidification.

Chicken soup uses less oil, unless it is a simple one or two kilograms of naked chicken, but this stewed chicken soup tastes dull and has no umami flavor. In hotels and restaurants, chicken soup is cooked, and then the fat floating on the surface of the soup is blown off or skimmed. You can also filter the soup again with oil-absorbing paper to reduce the oil in the soup, but the effect of removing oil is not as good as blowing oil. As for stew, it's also delicious. No The meat that has been stewed for two or three hours has lost its original taste, and the taste has become soft and inedible. If you don't stew it long enough, the soup will taste bad. But you can remove all the meat, marinate it in soy sauce and eat it with the following strips.

Wash the chicken, then cut it into pieces, put it in a pot, soak it in water, put in two spoonfuls of cooking wine, put in two pieces of ginger, cook it for 3 minutes with strong fire, take the chicken, wash it with water, and don't pour water into the pot, especially in recent years, which has solved the problem of food and clothing for a long time. Now people are more interested in enjoying life, especially satisfying their appetite. Now they have changed from full to good, and eating nutrition and health care has become the hottest topic. Like traditional dishes, chicken hot and sour soup: two eggs, a parsley and four cups of soup. Our taste buds were hijacked. We always feel delicious, but we can't taste the real taste. Eating chicken, fish and meat tastes the same.

Remove excess blood and oil, blanch the pot with cold water, pour some cooking wine, ginger and onion, boil for about 5 minutes, take it out and wash it with cold water, especially floating foam, drain the rado for later use, fill the stew with cold water, add ginger and onion, and remove the chicken oil. If you really can't think of oil, peel it. Radix Panacis Quinquefolii, Herba Dendrobii, Semen Phaseoli, Rhizoma Dioscoreae, and Radix Astragali can be put into the water to replenish qi and nourish yin, strengthen the stomach, promote fluid production, nourish yin and relieve heat.