When dealing with meat food, it is generally necessary to blanch it, which can not only remove the fishy smell of the meat and all the bloodshot in the meat, but also make the soup clear and not turbid, fresh and tasteless. In fact, blanching is also very particular. If you put the meat in a pot with cold water and slowly boil the water, the meat will go through a cooking process and the nutrition will be easily lost. It is best to put it in the pot with warm water. Blanched chicken should be bathed in cold water quickly, which will make the meat more tender.

The frozen chicken taken out of the cold storage will have an odor from the refrigerator, which will affect the taste, so you can soak it in ginger juice for 3-5 minutes before stewing the chicken, which can eliminate the odor and make the chicken fresher.

Pay attention to the heat when stewing chicken soup. First, boil the water for about 10 minutes. Do not open the lid for 10 minutes after the water boils. "Breathless" soup will lose its original flavor. After boiling, turn to low heat and continue to stew.