To make chicken soup, you need to blanch it first.

If you buy chicken from the market, you must blanch it before making chicken soup. Chicken contains a certain amount of blood. If you just make soup without blanching, it will have a fishy smell and the chicken soup will not be fresh. , the taste has declined. But if it is domestic chicken, it can be blanched or not.

How to make chicken soup:

1. Clean the chicken and chop it into small pieces with a knife. It is best to cut it with one knife so that there will be no bone residue in the stew. Add water. Wash and rub repeatedly to wash away the blood.

2. Put the cleaned chicken pieces into the pot under cold water and add ginger slices. Blanch the cooking wine to remove the fishy smell. Blanching can remove the fishy smell. After the water boils, skim off the foam and cook for 2 minutes. Take it out and use warm water again. Wash twice and set aside.

3. Prepare an appropriate amount of dried mushrooms and soak them in water, clean the dates, slice the ginger, cut the green onions into sections, and a little wolfberry. It should be noted that when stewing the chicken soup, do not add peppercorns or aniseed. Add cooking wine, and the aroma of the chicken soup stewed in the cooking wine will be greatly reduced.

4. Pour enough water into the casserole. After the water boils, pour in the blanched chicken pieces. Bring to a boil over high heat and turn to low heat. Skim off the remaining foam again and add the soaked chicken pieces. Mushrooms, wolfberries, jujubes, and ginger slices, cover and simmer over low heat for an hour and a half.

5. Do not add salt during this period. When the chicken soup is cooked, add an appropriate amount of salt to taste and eat directly.