How to make delicious pheasant soup
Clean the chicken, knead it and soak it in bleeding water, then replace it, and finally soak it in cold water for an hour, drain and set aside.
Ginger slices, washed green onions (can be left uncut and slightly tied), set aside
Fill a large enough pot with a certain amount of cold water chicken at one time, put it into the pot over low heat, and bring to a boil to remove the blood foam. Add ginger, onion, and rice wine. Boil over high heat for 20 minutes, then reduce to a simmer and seal for three to four hours. You can stew a pot of delicious food. Delicious old hen soup
Many people like to throw away the hot pot bottom after boiling the chicken. Wash the chicken with cold water and stew the hot pot bottom to drink. In fact, the hot pot bottom tastes more delicious. If the blood stain is removed properly, the hot pot bottom soup will be clear. The taste is a thousand times better
Many people like to put wolfberry, Codonopsis, Chuanxiong, and Lycium barbarum in old hen soup as a nutritional supplement. However, the nutritional value of old hen soup itself is already sufficient, and there is no need to add so many nourishing and health-preserving things. The ancients said that "deficiency cannot be supplemented." It is taboo to supplement a deficiency of qi and blood. If you must add some wolfberry, you can add some after the soup is ready.
PS: 1. You can put a little more rice wine and boil it for 20 minutes before sealing it to allow the residual flavor of the wine to evaporate.
2. It is best to use a completely transparent lid so that you can see the juice in the pot and control the fire. Lifting the lid in the middle will allow the deliciousness of the soup to escape.
3. During the whole process of making chicken soup, be sure not to refill the water halfway, as it will damage the entire bottom of the hot pot, so be sure to fill up the water at the beginning.
4. It is not recommended to add salt during the soup making process. Salt will make the chicken breast become firmer and is not suitable for boiling. It will also affect the taste. Secondly, if you can’t finish the soup at one time and the weather is hot, it must be boiled every day. The more the soup is cooked, the saltier it becomes, so it is better to serve it out and add condiments when drinking porridge.
5. If you feel that the old hen soup is oily, use sliced ??bread to lightly dip it in the pot and then remove the oil. Pheasants do not have too much fat. Don’t worry about this.