Chicken soup
By VicentaLakin
Excerpt from Red House Dream: "Is this going to feel better?" "This is a great day. Fong brought the rooster soup. I tasted it. I ate two pieces of meat. Of course! The pheasant is now a protective animal, but it's easy to eat, but it's not safe to be quarantined. So pick a chicken and cook it up, but I did my homework in advance. It's soup, it's a chicken rack, it's in the casserole, it's two hours slow, it's boiled, it's dried, it's boiled, it's boiled, it's boiled, it's fresh. I'm not sure who's going to say no to that. I have added a few yellow cabbages, which are complementary to warmer, more marrowed chickens, which provide humans with a variety of nutrients, such as proteins and fats, which are healthy stomachs, kidneys, gas and urine. The key to this cuisine is to use good soup for water, so it's only two words: "Pretty."
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- simple
Steps for Chicken soup
1
Preparation materials
2
I'll cut you up
3
The veggies are clean. 30 minutes of bubble hair
4
Scrambled the well-dried chicken and dried it into the hot oil pan
5
Add soup and ginger and onions
6
A little wine
7
Burning off the oil and foam
8
It's so bad, it's 10 minutes before the fire
9
It'll be fine with saltChicken soup Make Tips
1. The meat of the young chicken is fresh, tender, and delicious, making for a wonderful soup! I skimmed almost all the fat from the soup. The yellow color comes naturally from the daylily buds; you can add other ingredients to suit your taste!
2. How to make the stock: Blanch the chicken frames thoroughly, put them in a clay pot, bring to a boil, and simmer slowly for 2 hours. Add ginger slices to remove the gamey taste and cook until the broth is rich. Cool it down and skim off the fat.
3. The key feature of this soup is using a good stock instead of plain water. Once stewed, the soup is rich, thick, and aromatic!