There are several restaurants here that feel that they all use chicken soup.

Clear soup can be divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, with some lean pork, scald with boiling water, boil with cold water and strong fire, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh flavor will not be strong.

Refined clear soup: filter the common clear soup with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into clear soup, and heat and stir with high fire. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water but it is clear and delicious. It is often used in the production of high-grade dishes, and the representative dish is boiled cabbage.

clear soup

Ingredients: 2000g hen and 500g elbow.

Accessories: 7.5g of refined salt, cooking wine10g, lush10g, ginger10g.

Method of production: ① After the hen is slaughtered, the hair and internal organs are removed, washed, the chicken breast is removed from the chicken leg, put into the pot together with the wings, add water, skim the blood foam after boiling, and then cook for 4-5 hours with low fire.

② Remove oil from chicken breast and chicken leg, pat them into minced chicken, add clear water to dilute, and add refined salt, cooking wine, onion, ginger and monosodium glutamate for later use.

(3) Filter the cooked chicken soup to get rid of the broken flesh and blood, skim off the oil slick, bring to a boil, pour the prepared minced chicken into the soup, stir well, and then skim off the oil foam until impurities are present, so as to obtain a clear soup.

Nutrition: It contains protein 826.5g, fat 93g, carbohydrate 1 1 g, calcium 269.5g, phosphorus 4615.5mg, iron16.5mg, vitamin A600 IU and vitamin B/kloc-0.

Functions: nourishing blood, producing sperm, benefiting qi and complement, growing muscles and lactation. It is the most useful food for postpartum "Moon Mother" to replenish and lactation. It is rich in fat and balanced in nutrition, so it is commonly used as "moon mother food" after childbirth.