First of all, the ingredients must be good. Only free-range chickens and old hens can stew the most nutritious chicken soup. This is what I have always advocated. Only good ingredients can make real food! This is the first step. step.

The next step is to deal with it in detail. First, blanch it in water, saying that this is a necessary task. Not only chicken, but any meat should be blanched before making soup. This can remove the raw fishy smell. It is also a thorough cleaning process. The resulting soup will be clear and not turbid, fragrant and odorless, and it will be ready once you try it. It is best to use warm water for blanching so that the nutrients are not lost.

The second key point is: stew the chicken in a pot under cold water, and heat the pot under cold water so that the raw materials slowly release nutrients and aroma as the temperature rises, very fully, so that it can taste better. , so you must remember that the raw materials after flying out of the water should be immediately washed with cold water and then put into the pot for stewing.

The third important point is the heat. The chicken soup should be boiled over high heat for about 10 minutes and then turned to a simmer. The degree of boiling should be controlled to be barely open, because the casserole has a good heat preservation function. If you wait When it boils, turn down the heat. The subsequent boiling process will cause a loss of the "freshness" of the soup. And be sure not to remove the lid during these 10 minutes, otherwise the soup will lose its original flavor.

The last thing is to add salt, which is still a big problem for stew. In fact, no matter whether some people say to put salt in the pot or when it is half cooked, it is wrong. When the salt is boiled for a long time, it will react chemically with the meat. The protein in the meat will be locked, the soup will be bland, and the meat will not be stewed. So when should the salt be put in? Remember, salt and other condiments must be put in when the soup is simmered. After adding salt, turn to high heat for 10 minutes and then stop the fire. Do not remove the lid in the middle. Not only will all the flavors be absorbed, but the soup will also have a stronger flavor.

Chicken stewed with mushrooms

Method

1. Slaughter and clean the chicken, chop into pieces,

2. Hazel mushrooms first Pick it clean and soak it in warm water for more than 4 hours. After soaking, wash it 2-3 times to avoid sediment.

3. Soak the fine powder in cold water in advance.

4. Add a little oil to the pot, add green onions, ginger slices, a few dried chili peppers, and one star anise and saute until fragrant.

5. Add chicken pieces and stir-fry for a few minutes until fragrant.

6. Add 30 grams of light soy sauce and 3 grams of pepper noodles,

7. Continue to stir-fry for a while, so that the soy sauce hangs evenly on the chicken pieces,

8 . Add water to cover the chicken pieces, add hazelnut mushrooms,

9. Then add 10 grams of salt, 5 grams of MSG, 3 grams of pepper and 5 grams of dark soy sauce, cover and simmer for 40 minutes, < /p>

10. After the chicken pieces are stewed, add the soaked fine powder and simmer for another 2 minutes before serving.