I'll take the chicken soup

1

The raw materials are shown in the following figures: pharmacological decorative, purified with soft water, clean with ginger

2

(i) mountain slash

3

Ginger's skin cut big

4

Washing the rooster, rolling in boiling water for two minutes, leaving it floating, pulling it up, washing it with warm water and drying it。

5

(b) Put roosters, mountain pills, tungsten, ginger blades and appropriate hot water into the pot, burn the fire, and slow the fire for about 50 minutes

6

Just put salt on it。

1. Avoid using chicken essence and MSG in nourishing soups; the fewer the seasonings, the better. 2. After blanching the chicken, rinse it again with warm water to remove any residual scum. This is a thorough cleaning process that ensures the resulting soup is clear, not cloudy, savory, and free of any unpleasant odors. 3. Making this soup requires slow, meticulous work; simplifying the process by cooking it directly in a pressure cooker results in a taste that is vastly inferior. 4. Those who like meat can finish it all in one go; since my family only drinks the soup, to avoid waste, I usually stew the ingredients a second time.