The weather is getting colder. Remember to add more clothes. At this time, it is a very good choice to give your family more chicken soup. Chicken soup is a good nourishing product, delicious and nutritious. The soup is delicious and delicious, but it is not greasy. So, how to make chicken soup delicious? I found that many people made a mistake in the first step.

stew chicken soup, it's not right to stew it directly in the pot! Chef teaches you a trick, the soup is delicious but not greasy.

You must choose the grouse, that is, the free-range chicken, commonly known as stupid chicken and native chicken. This kind of chicken doesn't feed, often eats cereal, rice, grain, worms, etc., and feeds on natural food. Plus, it grows in the natural environment.

It has been exercised, and its meat quality is firmer and it tastes better.

the chicken soup stewed with ground chicken is delicious! This is no exaggeration. On the contrary, the meat-eating chicken is not available. First of all, it is quickly released in 4 days, and there is a lot of meat. In fact, there is no room for exercise.

All the chickens are fed with feed, and needles are often used to prevent illness. If you use this chicken to make soup, you can imagine that it will not taste very fresh.

Many people complain that chicken soup tastes bad. Let's see if your chicken is right. When stewing, you can choose to add Tricholoma matsutake, Lycium barbarum, Angelica sinensis, Beiqi, mushroom and so on according to your own situation, all of which are very well matched.

There are two points to pay attention to in chicken stew:

First, choose the ground chicken in the country, not too big, and two or three kilograms is the most suitable.

second, the best cooker for stewing chicken soup is a crock.

Ingredients: native chicken, onion ginger, casserole

Seasoning: salt

1. Prepare a native chicken, clean it, cut off the toenails, wash large pieces of chicken oil, and stew some internal organs together, then slice some ginger and cut chives.

2. Boil the chicken in boiling water, skim off the floating foam, then rinse it, put it in a casserole, add onion and ginger, and boil it over high fire. Remember to skim off the floating foam if there is any, and simmer for about 9-1 minutes.

3. Have a taste at last, and add salt to taste. In order to keep the original flavor, no other auxiliary materials, even cooking wine, are added, and more ginger slices can remove the fishy smell.

4. Have a taste in a bowl. It's so delicious. Chicken soup contains a high content of protein, and it is easily absorbed and utilized by human body. It has a very good nourishing effect when you come to a pot every once in a while. Please try it if you like.

The more auxiliary materials are put in the chicken stew, the less delicious it will be. The time of chicken stew should last for about one and a half hours, and it should be stewed with culture to achieve the effect of old fire soup. Just put salt to taste the whole process. Don't put other messy condiments, it will be difficult to drink after it is finished.

1. Can the fishy smell be removed without cooking wine? Yes, put more ginger slices, which will also have the effect of removing fishy smell.

2. The more auxiliary materials are put, such as codonopsis pilosula, ginseng and seafood, the more delicious the chicken soup will be.

3. Stewed chicken and stewed soup should be distinguished. Stewed chicken should be stir-fried first, and then stewed to taste. The condiments are miscellaneous, while stewed soup should be "fresh", as long as it is salted and seasoned. The two methods are completely different. Please don't confuse them.