One chicken skeleton (preferably chicken skeleton), half a catty of ribs, one carrot, half an onion and eight bowls of clear water.

Practice: First blanch the chicken bones and ribs with boiling water, clean them, and stew all the materials with clear water for 2-3 hours, which can make about three to four cups of broth.

Salty porridge can be made into steamed eggs, noodles and soup stock, which can not only improve the taste, but also supplement calcium. Soup can be frozen in the refrigerator through ingredients. I always put a fresh-keeping bag on the bowl, then hold the soup and finally tie the fresh-keeping bag in a knot. Just put the bowl (I always use plastic bowls) and soup in the refrigerator.