There are many on the market like thick bone soup, big bone soup, mushroom soup, etc., the next relatively simple la, the chicken, abalone, gelatin ginger, into the casserole, high-fire boiling, low-fire slow simmering for 45 minutes, milky white abalone chicken soup on the good la buy back a diluted on the use of the soup, really do not have their own hanging soup is good to use, hang the soup to pay attention to the four points: no chicken is not fresh, no duck is not fragrant, no bone is not white, no elbow is not thick, no elbow is not white, no duck is not white, no bone is not white, no duck is not white, no bone is not white, no bone is not white, no bone is not white, no bone is not white. The first thing you need to do is to get your hands dirty.

. The pot is hot, wide oil wash pot, the pot to stay in the bottom oil to ginger slices burst incense, and then into the chicken pieces fried to the skin contraction, this step is very important, if the chicken is not fried a little bit of chicken, chicken soup is not white, remember? Then you can put the wine choking pot into the right amount of water, and contains more unsaturated fatty acids - linoleic acid and linolenic acid, can reduce the human body is not good for the health of the LDL cholesterol content, there is a cardiovascular protection effect.

A chicken blanched, with less than oil with a small fire fried for about five minutes, add water to stew for about an hour in the put abalone must be boiling water, large fire stew, soup will be milky. As the chef said small fire out of the clear soup, large fire out of the thick soup, large fire can make the soup and white and thick. Well, a little advice, just for reference, I hope it will help you. Heat the pot, wide oil to wash the pot, leave some bottom oil in the pot to burst the ginger, and then put the chicken pieces to stir-fry until the skin shrinks, this step is very important, if the chicken does not stir-fry a little bit, the chicken soup will not be white, remember?

Abalone chicken soup is made of abalone 300 grams, chicken, ginger, salt, monosodium glutamate (MSG) to make a soup, the best choice of chicken stewed out of the chicken meat is firm and elastic, the soup is white and heavy.1, chicken cut into small pieces. Abalone buy let the vendor help clean up. Go home and then soak with a brush to brush the surface of the abalone shell stains. 2, hot pan pour a little oil burst incense ginger slices under the cut chicken stir-fry. 3, the chicken is not a good choice, but it is a good choice. First of all, to slow simmering, and then repeat after the water is less add water, remember to add hot water, this process repeated many times until the chicken soup becomes white on it. Isn't it very simple. Want to let the soup become creamy, the secret is to be over the oil, this is the same as stewed crucian carp soup, fried and then boiling water will be milky.