Generally, only about 20% of the nitrogen content in young chickens is leached into the soup when making soup, while in old hens (generally hens that have grown for more than 2 years are better), more This can make the soup more delicious. In addition, the fat of hens has a low melting point and is easy to digest, and its nutritional value is relatively high, so it is often used to make soup. The tenderness of the rooster meat is not suitable for making soup, but it is easier to stir-fry over high heat to keep it tender.

Extended information:

Ingredients: 1 native chicken, 20g mushrooms

Accessories: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of onion, pepper Appropriate amount

Specific steps:

1. Wash the native chicken, remove the internal organs and chicken fat, and chop into small pieces for later use.

2. Put the pot on the fire, add an appropriate amount of water, bring it to a boil, add the chicken pieces, blanch the blood and remove the foam and set aside.

3. Rinse the dried mushrooms, soak them in water and set aside.

4. Take another pot, add an appropriate amount of water, and add the blanched chicken pieces.

5. Add ginger and cooking wine.

6. Add the soaked mushrooms, bring to a boil over high heat, skim off the floating residue, turn to low heat and simmer for 2-3 hours (because rural chicken needs a longer stew time to become fragrant) )

7. Cook until the chicken is tender, add appropriate amount of salt and pepper and serve.