1 Used Chicken, 1 Papaya, 1 Kelp, 1 Codonopsis. Seasoning

Salt suitable amount, a small amount of chicken essence.

Directions

Picture 1: Soak the dried kelp.

Picture 2: cut the black chicken into pieces, put in a pot of cold water until boiling, pour off the blood.

Picture 3: Put the chicken pieces into the casserole, pour in hot water and ginseng, boil over high heat and turn to low heat.

Figure 4: Papaya peeled and cut into pieces.

Figure 5: Add papaya pieces when boiling for about 1 hour.

Figure 6: Add the kelp and continue to boil for about 1 hour on low heat, and then season with salt and chicken essence when drinking. Experience and feelings

Meat in the blanching of blood water should be cold water in the pot to prevent sudden heat when locking the blood quality and not released. Add hot water when you change the water again, because the blanched meat is hot, adding cold water will make the meat tighter and affect the taste! Salt in soup should be released later to prevent the meat from becoming firewood and tight!