1, mollusc soaked in water for 12 hours, pour the amount of water into the pot, put ginger slices boiled, put the mollusc into the boil for about 20 minutes, and then fished out and washed; 2, mushrooms soaked in warm water, chicken chopped and cleaned, and then again to the pot of water, put ginger slices boiled, put the chicken boiled, and then poured into the cooking wine boiled; 3, fished out of the chicken, rinsed in cold water, and then put the chicken, mushroom, mollusc and ginger slices Put them together in a casserole dish and simmer for 5 hours on low heat, and finally put salt to taste.

How to make chicken soup with mollusc

Chicken soup with mollusc is not only very flavorful and delicious, but also has a very high therapeutic effect. Fish maw, also known as fish glue, it has the effect of tonifying the kidney and essence, nourishing the tendons and veins, for the treatment of kidney deficiency and slippery essence, lumbar and knee soreness, and physical weakness also has a good therapeutic effect. Fish Maw is rich in protein, gelatin, phosphorus and calcium, and is regarded by ladies as a treasure for skin care. All parts of the body have the ability to benefit, both men and women of all ages can be eaten, is a complementary and not dry of the precious good.

The chicken soup made from chicken meat has a good effect on easing the symptoms of colds and improving the body's immune system. This is because chicken soup can effectively inhibit inflammation and excessive production of mucus in the body, which helps to reduce nasal congestion and soreness in the throat, and the number of coughs will also be relatively reduced.

Stewing soup is best suited to cold water in the pot, with the slow rise in water temperature, chicken will fully release the nutrients, and water at the same temperature as the raw materials are more able to cook a good taste; simmering chicken soup is best to use a casserole dish, the first 10 minutes of high-fire boil and then turn on the fire, the degree of boiling should be mastered in the state of seemingly open non-open because of the casserole's insulation function is strong, if it boils completely and then adjusted to the small fire, it is followed by the boil will be on the soup! The "fresh" loss.