When stewing chicken soup, you must blanch it, because there is a lot of blood in the chicken bones. If it is not cleaned out, the soup will not only be turbid but also affect the flavor. Therefore, when stewing bone soup, you need to put "cold water" in the pot and cook it slowly over low heat, so that the blood in the bones can be completely boiled out. It takes about 3-5 minutes to boil.

Method:

1. After the chicken is boiled, the foam on it needs to be knocked off. If it is cooked like this for too long, blood residue will appear on the meat. situation. 2. Then wash the chicken with clean water, especially the chicken that is stewed in soup. It needs to be washed several times. The water needs to be washed until it is translucent and not turbid.

3. Finally prepare a casserole, first add a few ginger slices, then add chicken and cordyceps flowers (remember not to add salt, because after adding salt, the chicken will become old). 4. Finally, cover and simmer over low heat for 40 minutes. Because the chicken may take longer to become tender, be sure to control the heat while ensuring that the water in the pot is not burned out.

5. After everything is stewed, add salt to taste.

6. You can also add some pepper to increase the flavor, and you can also add some chives.