In the simplest terms, fish glue is a dried product of the fish bubble (swim bladder), which is called flower glue in Guangdong, because the fish bubble is rich in gelatinous children named fish glue, fish glue is rich in nutrients, and has a very good health effect on the skin, which is an indispensable ingredient for women. The nutritional value of fish glue is not too special, for its description of the most is "rich in collagen", "contains high-level collagen" and so on. In fact, collagen itself is not a high-quality protein, no matter how "high-grade", how "expensive" collagen source is the same, most of the amino acids that make up collagen are synthesized by the human body itself, do not need to be supplemented. As for the calcium, iron, phosphorus and other minerals, most of the common food all have, not that the nutritional value of fish glue is not high, but not as high as the legend, in fact, the general nutritional value of the fish glue is far less than the output of this fish glue fish itself the nutritional value of the fish. Fish glue is generally used to make soup is the best way to eat, such as used to make chicken soup is the most nutritious and delicious.

Soak the fish glue in water for more than ten hours in advance. Then cut into larger pieces.

Select the mountain free-range chicken is preferred, cleaned and then cut into pieces, not to eat the feed of the chicken is not necessary to blanch, blanched chicken is not so sweet.

The chicken should be sautéed first, sautéed chicken is more fragrant, there will be no chicken odor.

Heat the oil in a pan, the oil temperature 5 into the heat of the first ginger, and then under the chicken, the chicken stir-fried, and then add the right amount of salt and continue to stir fry.

Sautéed to the chicken a little bit of tightening on the addition of water, a one-time plus enough, if the late water will affect the taste of the soup.

Water boiling may have foam, the foam removed and poured into a larger bowl, and then on the steamer, the steamer on the gas, the cut fish gelatin add in, and then simmer for 1 hour on it.

The next step is to flavor the chicken in front of the sautéed only a small amount of salt, so the back of the salt is certainly to make up for it, first taste, how much difference to make up for the amount of salt, and then add a little bit of chicken essence to refresh, nutritious and tasty gelatin stewed chicken broth on the done.

A good soup does not need a complex practice, does not need too many ingredients, so that the soup to ensure the original flavor, fresh and flavorful.