Stew soup with old hen, pork chop, etc. After stewing, beat the eggs in a bowl, stir them evenly, and then pour in the boiled broth to make Huang Chengcheng broth and egg scented tea.

Specifically, after the internal organs are processed, the chicken is boiled in a boiling water pot for 2 minutes.

Take out, wash the powder and wash the pot. Cut the chicken into small pieces. Cook in a boiling pot. Boil water, drop cooking wine, change to slow fire, stew until 80% cooked, add wheat grains and stew until the wheat grains are half cooked. Add a little salt to make soup. You can also use mutton instead of chicken.

Tips:

Stewed soup, raw materials are old hens raised by farmers for more than 3 years, in addition to pork leg bones and other ingredients. How to master the appropriate heat when stewing soup is the key to stewing soup. In addition to adding a small amount of pepper and sesame oil, there is no seasoning in the soup, which completely maintains the original flavor of the broth.

Flavor characteristics:

The soup tastes fresh and salty, and the soup tastes heavy. The soup is thick and light, gently stirred with chopsticks, thin and elastic, like the cotton ear spun by mother, contained on the tip of the tongue, or fleshy, infiltrating into the bottom of my heart, or fleshy. All kinds of flavors are so fragrant and so long, so delicious and so intriguing. After eating a bowl, the fatigue and hunger disappeared and the spirit was greatly boosted.

Nutritional value:

Chicken contains vitamins, protein, fat, calcium, phosphorus, iron and other nutrients, which can enhance physical strength and keep fit. Among them, phospholipids in chicken is very important for human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people.

Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.