If it is an old hen, then the first step of blanching, the second step to slow fire stew, at first big fire and then slow fire, one or two hours can be stewed, if it is the year of the chicken, then it does not take too long, the general have to blanch, blanching, blanching in order to remove the blood and water fishy flavor, so blanching, and then it is the big fire to open the fire basically about one hour can be good stew.

And the choice of ingredients is also very important, chicken need to choose the old chicken, and ordinary chicken to choose the old hen to stew a good chicken soup, the more years of chicken nutritional value is richer, and stew materials ingredients are also very important, choose what kind of ingredients stew what kind of chicken soup, ginseng, wolfberry, jujube, and a variety of other medicinal herbs are able to play a different role, so the stew to talk about! A lot, do not need too much to explain, but be sure to blanch.