When I stew chicken soup at home, I first cut the chicken into small pieces, then fry a few slices of ginger in the pot (until the surface is slightly yellow), then add water to boil it, and then stew it in the stew pot for about 3 hours (if it is an old hen, it will take longer), so that the soup will be white. It would be better to have a casserole, and the soup cooked in the casserole tastes more delicious.

Because it is fried in chicken oil, there will be an oily yellow layer on the surface of the soup, which is translucent, fragrant, thick and delicious, with only salt and no other seasonings. This soup is the most original.

note:

1, when cooking soup, don't add anything and seasoning in it, otherwise it will greatly reduce the taste and texture of the soup. When you need to eat, add the seasoning and boil (remove the smell of raw seasoning).

No matter what you cook, remember, never add water in the middle. If it really doesn't work, you must add boiling water. The less water is added, the better.

3. Adding water (cold) will "reverse" the meat quality. The taste of the soup won't boil. Even if it can be cooked, it will take at least 2 to 3 times longer than the original, and the taste and taste will be greatly reduced.