Main ingredient, 2 chicken frames, 150 grams of vermicelli, auxiliary ingredients, green onion, a little, ginger, a little, soy sauce, moderate, pepper, a few grains of seasoning, 1, sugar, 10 grams, oil, moderate, salt, a little.

Chicken rack vermicelli soup practice:

1. Chicken rack chopped into small pieces, first rinsed with water, and then add water to the pot, cool water, blanch the chicken rack, remove the blood foam, fished out of the cool water and rinsed clean and spare.

2. The skin is a large, very crispy, first hand or scissors to get it into the right size of small pieces, and then rinse with water, the pot of water, open the pot after the skin into the pot to cook to 8 minutes cooked, this is because the skin has a role in absorbing the role of the soup, the skin is now cooked to prevent the soup into the soup of the chicken soup are sucked out.

3. Onion, ginger chopped spare.

4. pan hot oil, and then into the pepper and spices burst, spices are best to break open, so more flavor, and then put onion, ginger burst, and finally soy sauce burst, soy sauce can be appropriate to some, one is to increase the color, the second is to increase the flavor.

5. Pour in the chicken rack and stir fry, so that each piece of chicken rack are stained with sauce, chicken rack meat is not a lot of thick, so it is easy to stir fry.

6. When the soup in the pot is almost gone, put in the sugar and stir-fry, the sugar can improve the freshness.

7. Add water, not over the chicken rack, cover, high heat to boil, then turn to medium-low heat, simmer for about 10 minutes.

8. Add the vermicelli, cook until the vermicelli is cooked through, according to the soup flavor put a little salt to taste out of the pot.

Chicken rack powder skin soup finished picture: