Half a chicken, 8 mushrooms, 1 potato, 1 tomato, 4 chunks of Chinese cabbage, appropriate amount of ginger and salt.

working methods

(1) Cut the chicken into pieces, first remove the blood, rinse it, blanch it with boiling water, and take it out;

(2) Put water in the pot, add ginger slices and chicken nuggets, boil with high fire and stew with low fire for about 40 minutes;

(3) Add all kinds of vegetables to stew together, first put the hard ones, and finally add salt to taste.

skill

Keeping warm can reduce the chance of catching a cold. Drink more hot soup in winter ~ ~

skill

(1) Stir-fry the stewed chicken soup in advance, which is more delicious. When frying chicken, you will put some seasoning such as salt. At this time, the fleshy cells will be opened, the flavor of the seasoning will be fully inhaled, and the soup will be more delicious. If it is not fried, salt and other seasonings will be added after the soup is stewed, which will easily lead to the phenomenon that the soup is delicious but the meat is tasteless. (2) fried chicken is not suitable for old chicken, the meat will be greasy and the soup will be more greasy. Stir-fried chicken before stewing chicken soup is suitable for chicks with low oil content, which can increase the oil content on the one hand, and make the chicken stronger on the other hand, while the old chicken is not suitable for stir-frying before stewing, otherwise the chicken soup will be too greasy, and the meat will be greasy and even chewy, which will greatly affect the taste. (3) Stir-fried chicken soup is richer and has no fishy smell. Because when frying chicken, appropriate amount of oil and other ingredients such as onion, ginger, garlic and cooking wine will be added to remove the fishy smell, which can play a very good role in removing the fishy smell. If you stew chicken soup, the chicken soup will be richer, which is what most farmers do, so as to avoid the loss of nutrients in chicken due to drowning.