First of all, whether it is necessary to blanch the chicken depends on the situation. When stewing chicken soup, you don't need to blanch. When we make chicken soup, we can add some ingredients such as red dates and ginseng, which can effectively remove the fishy smell of chicken. Of course, when stewing, you should stew it with cold water and low heat. In the process of stewing, the blood foam and black oil slick of chicken must be removed in time, so that the stewed chicken soup can retain the nutrition of chicken to the maximum extent, and it is not old or fishy.

Besides, we need to roast the roast chicken, otherwise it will smell fishy. Blanch the chicken in cold water. The purpose of blanching is to remove fishy smell, impurities and blood. Except fish, all other meats should use cold water, and hot water will make the meat surface solidify quickly, which will not achieve the purpose of blanching. Don't scald the chicken with hot water, otherwise the chicken won't taste tender and the fishy smell can't be completely removed. And don't worry when frying chicken pieces. Stir slowly until they are delicious. Although it takes a long time to cook, it tastes absolutely delicious!

Moreover, the old chicken is stewed with strong fire, and the meat is hard and unpalatable. If you can soak it in cold water with a little vinegar for about 2 hours first, the meat will become tender after cooking. Presumably many people don't know this. ...

Also, when cooking chicken food, smooth egg white is also a good lubricant. When curing chicken, add egg white, the chicken is not only fresh and tender, but also smooth and tender. When cooking dried vegetables such as diced chicken, be sure to add it. When frying chicken, adding a proper amount of beer can add flavor and umami to the chicken, and special enzymes in the beer can also make the chicken more tender.