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400g of chicken
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Dried cuttlefish 400g
condiments
Fresh mushrooms
400 grams
Cooking wine
20 grams
old ginger
10g
verdant
3 pieces
pepper
Proper amount
Practice of cuttlefish chicken soup
1.
Prepare raw materials in advance
Chatter: Dried cuttlefish is salted and needs to be soaked in water 1 hour in advance.
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2.
Cut the chicken into pieces, blanch with ginger slices and cooking wine, remove and drain.
Let's talk about it: the fishy smell of chicken pieces must be cleaned before making soup. You can add a proper amount of ginger slices and cooking wine to remove the fishy smell when blanching.
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3.
Wash fresh mushrooms and cut them in half with a knife for later use.
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4.
Tear the film of the soaked dried cuttlefish skin clean, and then cut it into pieces with a knife.
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5.
Put a little oil in the pot, add the drained chicken pieces and stir-fry until the oil comes out.
Chatter: putting a little oil in the pot can prevent the chicken pieces from sticking to the pot. Remember to use less, because the subsequent chicken pieces will be very oily. If you put too much oil, chicken soup will look greasy.
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6.
Stir-fry the chicken pieces until they are fragrant and oily, and pour in the water just used to roast the chicken pieces (not enough).
Sigh: the ancients said that the original soup is the original dish. Don't throw away the water used to roast chicken, it is better to use it to make soup; At the same time, when cooking soup, you should add enough water at one time. Remember that adding water in the middle will affect the taste of the soup.
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7.
After the soup is boiled, add dried cuttlefish and fresh mushrooms, boil over high fire, and stew over low fire 1.5-2 hours.
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8.
When the soup is cooked, sprinkle with chopped green onion and pepper.