A chicken rack, pigskin 100g.

Composition:

2 teaspoons of cooking wine, 1 teaspoon of salt, 1/2 teaspoons of pepper, ginger and onion.

Exercise:

1, chop the chicken rack into large pieces with a knife, cut the pigskin into large pieces and clean it;

2. Stir-fry the chicken rack and pigskin in a boiling water pot for 3 minutes, take out and wash the blood foam on the chicken rack and pigskin;

3. Put the fried chicken rack and pigskin into a casserole, add onion, ginger slices, cooking wine and enough water, cook for 3 minutes on high fire, skim off the floating foam, cover and turn to low heat for 2 hours, and season with salt and pepper.

4. Filter out the chicken rack and onion ginger, cool and clarify, remove the precipitate, divide it into several parts, pour it into a sealable container or plastic wrap, and put it in the refrigerator for freezing. It can be used for about 10 day.

Key:

1, before cooking chicken soup with chicken rack, you must blanch it, which can remove the fishy smell and make the soup clear;

2, you must cook chicken soup with a small fire to taste good.