Love Black Chicken Soup

1

Cut the black chicken into 4 large pieces, blanch it in water, and wash the blood foam with warm water.

2

Wash other materials with warm water for later use.

3

Put the blanched chicken nuggets into the soup pot and boil them on high heat, skim off the remaining foam, and change the heat to low heat; put all the other ingredients in, cook for about 2 hours, and finally add salt to season, so dripping soup means putting chicken essence or something.

4

The plates are loaded and served.

Salt should still be added last. The main component of salt is sodium chloride, and sodium chloride causes protein coagulation. Generally, fresh meat or fish contains extremely rich protein; if salt is added too early during cooking, the protein will coagulate. This is especially true when braising, stewing, or making meat soups. Adding salt too early often causes the meat chunks to shrink, the meat texture to become hard, and makes it difficult to cook until tender, resulting in a poor taste. The same principle applies to making pork rib soup. When making meat soups, especially bone soups like ribs, start by putting them in cold water to boil (do not use boiling water at the start). Add enough cold water all at once and increase the temperature slowly; only then can the meat protein fully dissolve into the soup, making the flavor more delicious. Additionally, after the water boils, you can add a little vinegar to dissolve the phosphorus and calcium from the bones into the soup. This not only increases the nutrition of the soup but also preserves vitamins and aids absorption by the stomach and intestines. Finally, add the salt.