The blanching step is generally only used when frying chicken to remove the smell of blood. In fact, even so, I still feel a little redundant. The so-called ironing always feels like an unnecessary step. Cut the raw chicken in half, or cut it into pieces, put it in a pot and rinse it with cold water. Put more water in the pot and add ginger slices, onion knots, cooking wine, etc. After boiling, skim off the froth and continue cooking for 3-5 minutes. Turn off the fire, take out the chicken, let the soup in the pot stand for half an hour, let the impurities in the soup sink into the pot, and fry the chicken, which can not only ensure the original flavor of the chicken, but also remove the fishy smell. This effect is the best. And if you can't know the taste accurately when stewing soup, you can put a little less salt first, and then add it according to your own preferences after tasting it.

The chicken soup stewed like this will be more delicious. Cut the chicken into small pieces with a knife and put them in a bowl for later use. Soak the mushrooms in water for 5 minutes. Don't pour mushroom water until it works. The old mother chopped into large pieces, boiled water in the pot, poured the chopped chicken pieces in, and put ginger slices, cooking wine, onions and blanched water to remove the fishy smell. Blanch, take out and clean, and drain for later use. You can stir-fry chicken soup if you like. Because the fried chicken soup is more fragrant, although the fried chicken soup will be greasy, the oil is floating, so you can remove the oil floating on the noodle soup.

This way the soup will be fragrant but not greasy! When you go to buy a chicken, you will ask, "Boss, is this chicken a free-range native chicken?" The general answer is "Yes". If you really believe it, you are wrong. Even local breeders can't keep the taste of free-range. Generally, fried old chicken is more fragrant, because the oil content of old chicken means "stew soup" in the eyes of Cantonese: put the ingredients in a ceramic (or purple sand) stew pot, add a proper amount of cold water, and then put the stew pot in the stew pot. Next, stew.