Taco chicken soup
By VicentaLakin
In cold and dry winters, a bowl of hot chicken soup not only keeps the cold warmer, but also feeds the stomach. The chicken leg used for the soup was left over from the previous chicken cutter. It was a shame to lose a lot of meat on the bone because of the bad knifework。
Recipe Recommendations
- salty and fresh
- pot
- an hour
- simple
Steps for Taco chicken soup
1
The chicken legs cut small pieces and bled blood in the water for half an hour。
2
The pot is cooled, then it goes down to the cut chicken leg, and it opens fire, removes the impurities from the chicken leg, and then pulls out the spare。
3
Tacos cut roller blades and immersed in cool water to prevent oxidation。
4
Corn slices, mushroom slices (I use fresh mushrooms, and if dry mushrooms require early hair, pearl mushrooms can cross the top without cutting)。
5
Hot water in the electric cooker (must be hot water, otherwise cold water would be bad for a watered chicken leg. The chicken leg with water, cut potatoes, corn and mushrooms, six red dates and a piece of ginger, press the cook key。
6
Forty-five minutes to one hour with an electric meal, and then a proper amount of salt and white pepper to eat fresh chicken soup。