Stewing chicken soup with cool water is better, cool water stew easier to absorb the nutrients in the meat bones.

Materials

Half a hen, 7 grams of fine salt, 600 milliliters of water.

Practice

1, the old hen thoroughly clean, wash off the blood, and then use kitchen paper to absorb the water on the surface of the chicken;

2, with the hands of 2 grams of fine salt rubbed on the skin of the chicken, rubbing until the salt in the skin of the chicken until it fully melted;

3, will be rubbed with good salt of the chicken into the refrigerator, chilled for about 20 minutes;

4, take out of the refrigerated chicken, cut into small pieces;

4, take out of the refrigerated chicken, cut into small pieces;

4, the chicken, the chicken, and then the chicken, and then the chicken, the chicken, and then the chicken, and then the chicken.

5, casserole dish into the cut chicken, then pour 600 ml of water;

6, cover the lid, put into the steamer, water boiling, turn to medium-high heat and simmer for 30 minutes;

7, add 5 grams of fine salt, and then continue to simmer for about 20 minutes can be.