I'll make up for the chicken soup

By VicentaLakin

I'll make up for the chicken soup
Chickens are much more nutritious than common chickens, and the taste is very tender. As for medicinal and therapeutic effects, especially in common chickens, they are referred to as “precious therapeutic birds”. Western cucumbers have the dual effect of abating the heat, abating the heat. McNuggets has a good heart. With the addition of the dry lilies, the soup is not dry and is strong and immune。

Recipe Recommendations

  • dried Lily appropriate amount
  • Chinese date, red date, black date few
  • Astragalus appropriate amount
  • black chicken half a
  • ginger slices few slices
  • salt appropriate amount
  • mai Dong appropriate amount
  • American ginseng appropriate amount

Steps for I'll make up for the chicken soup

  • Make I
    1
    Preparation of materials: dry lily, date, date, date, date, date of black, winter, yellow, cucumber. Half a chicken。
  • Make I
    2
    Water with a few ginger chips, boiled。
  • Make I
    3
    Chickens are washed up and put in boiling water for five minutes, which is what we usually call flying water. In fact, not just chickens, any meat stew should first be boiled in boiling water. This not only removes the smell, it is also a thorough clean-up process, but also makes the soup clear and the smell clear。
  • Make I
    4
    Put the chicken in the rooster。
  • Make I
    5
    Plus after cleaning the material。
  • Make I
    6
    I added a pheasant pineapple, so that the one who buys one of us could buy a dozen dollars, not too expensive
  • Make I
    7
    After all the material is put in, add boiling water。
  • Make I
    8
    Put on the lid and press the stew button for three hours。
  • Make I
    9
    The soup is very sweet when it's out, so it's free. But I put some salt in it. I'll feel better。
  • I'll make up for the chicken soup Make Tips

    Wuji Baifeng Wan is optional. After killing and cleaning the black chicken, place it in boiling water and blanch it for 5 minutes; this is what we commonly refer to as "feishui." In fact, this applies not only to chicken but to any meat used for soup: the main ingredient should always be briefly boiled in boiling water beforehand. This process not only removes the raw, fishy odor but also serves as a thorough cleaning. Furthermore, it ensures the soup remains clear and non-cloudy, while maintaining a fresh fragrance without any off-flavors.