chicken soup

1

After putting the above ingredients in one soup pot, the water volume is 12 bowls of rice bowls or cover the ingredients.

2

After boiling the water over medium heat, turn on medium heat and boil for 2-3 hours or until the water volume is less than 1/3.

3

Take a spoon and scoop up the animal fat floating on the pan.

4

Add 3 bowls of water and boil over medium to medium heat for 1-2 hours.

5

Put in ice in the refrigerator overnight, and scrape off the solidified grease floating on the surface.

6

If you don't use it within 3 days, you can freeze the ice box and put it in a bag for storage.

This time-consuming chicken soup must be set aside for the whole day to take care of the fire.
Rich in the jelly of the old hen itself, coupled with the slow stewing of pig skin and chicken feet,
Finally, completely remove all the chicken lard.
Low-fat and oil-free. After cooling, it will appear like QQ jelly.

Whether it is cooking or making soup, it can be used.
A while ago, I also used a few pieces of frozen chicken soup as ice cubes when making Shaoxing chicken.
Also include tips on storing chicken soup in Casey's kitchen.
Use the ice making box whether it's chicken soup pieces, lemon juice or dispensing cream,
They all work well. Remember to put an extra ice box at home when you have time!