1.？ The hen is washed with warm water, drained of blood and cut into pieces (it is best to choose native chicken, which can grow up without feed fattening. The chicken is fat and yellow, and the stewed chicken soup will be nutritious and delicious. If you can't buy it, you can choose Sanhuang chicken)

2.？ To make soup, in order to save time and labor, and the selected native chicken is not easy to soften, so I use a pressure cooker 15 minutes before using a casserole: the pressure cooker is filled with water, chicken pieces are poured in, ginger slices, 7 or 8 peppers, a teaspoon of white vinegar and a teaspoon of cooking wine are added.

3.？ After the chicken soup is pressed in a pressure cooker, pour the soup into a casserole, add Radix Codonopsis, Radix Angelicae Sinensis, Fructus Jujubae and Fructus Lycii, and bring to a boil. After stewing for 30 minutes, pour in yam and continue stewing for 20 minutes.

4.？ Add a little salt, with chopped green onion, and look at the chicken soup in Huang Chengcheng. I feel really happy. The ingredients my mother chose are really delicious.

skill

The peel of yam is slippery, so be careful. If you don't use it immediately after cutting, the color will turn black easily and you can soak it in water. Stir the yam in the soup a little, or it will stick to the bottom easily. ?

When cooking broth, you can add a small amount of white vinegar to make the meat taste better and help calcium flow into the soup?