Chicken soup need not be blanched. . When the boiled chicken is stewed, it needs to be stir-fried in the pot in advance, so that the chicken will taste better, and the chicken can be fried dry, so that the stewed chicken will taste better and it is not easy to wood.

Step one:

Cut the chicken into small pieces, add a little salt in warm water, and then use it to clean the chicken pieces. This step can be a good way to remove oil and blood, as long as it is cleaned, without scalding. Then grab the chicken pieces and mix well with proper cooking wine, and let it stand for about 20 minutes. If the boiled chicken is not well grasped, the meat will turn into firewood, which is not delicious.

Step two:

Heat oil in a pan, add pepper and stir-fry until fragrant, then add onion and ginger and stir-fry until fragrant, and then add chicken pieces with pickled peppers.

Stir-fry the chicken pieces in the pot and stir-fry the water in the chicken pieces, so that the processed chicken will be more tough. When you buy chicken, you'd better choose domestic chicken. Now the chicken on the farm will become soft and not delicious.

Step 3:

After the flavor is more integrated with the chicken, you can add a proper amount of water, basically without chicken nuggets, stir evenly, add cooking wine and star anise to taste, cover, and stew for 10 minute.

Step 4:

There may be many people wondering, don't put salt? Will it taste tasteless? Let's not worry. Usually put salt at the end, so the chicken soup will be more tender. If the salt is added too early, the chicken will shrink and taste bad.

So after the chicken soup is stewed, we can put the chicken.