The best way to stew chicken soup is to blanch it with water, which can remove blood stains, excess impurities and other harmful substances from chicken, and will not foam when stewing soup. If you don't blanch, the chicken soup will foam, which will greatly affect your appetite.

When stewing chicken soup, don't put too much aniseed and cooking wine like fried chicken, just put a little to remove the earthy smell, and you can put more onion, ginger and garlic. If there is too much aniseed, it will mask the umami flavor of chicken soup. When stewing, simmer slowly, not too much water, just over the chicken, you can add water while stewing, stew almost taste, add water when it is salty, add salt when it is weak. ......

Well, I really can't make it up. Come as you like.