Ingredients: chicken 1, Jinhua ham 200g, ginger 1, onion 1.

Ingredients: salt, 30ml yellow rice wine.

Exercise:

Slice the ham, wash the native chicken and cut into pieces. Blanch the washed chicken in a boiling water pot. When cooking chicken, duck, ribs and other meat, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.

It is appropriate to choose the best casserole to make soup. After the chicken flies into the water, put it in a casserole, add water, yellow wine, ginger, onion and Jinhua ham slices, boil it over high fire, and stew it over low fire for 2 hours. Is it better to cook soup as long as possible? Not exactly. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and meat and bone soup can be cooked for about 2~3 hours.

Turn off the fire after the soup is boiled, put it in the refrigerator after cooling, the oil will solidify on the noodle soup, take it out with a spoon, and then boil the soup, so you can drink it safely. Because although the chicken contains less fat, there will still be oil floating on the surface of the soup, which is a good way to remove the soup oil.

After the soup is ready, add salt at last, because salt can solidify protein and prevent the umami ingredients from spreading in the process of making soup.