Stewed chicken, do you want to blanch the chicken? What steps should be taken to make tender meat soup tender and not fishy, golden, shiny and not black?

Stewed chicken, do you want to blanch the chicken? What steps should be taken to make fresh and tender broth fresh and not fishy, golden and shiny but not black? Many people like chicken soup, which can supplement vitamins and is delicious. I like to drink old lady Huang Chengcheng chicken soup with Mingyou, and I can drink three bowls at a time. Stewed chicken soup, in addition to choosing the right chicken, we must learn the correct way, otherwise the chicken will not work and the chicken soup will not taste good. The smell of chicken is smaller than that of raw pork, beef and mutton, but it still smells, so the most critical step to make chicken soup delicious is to remove the fishy smell. How to deodorize chicken? The common way is to blanch.

After blanching, the chicken still smells fishy, and the fleshy ground turns into firewood. Usually, the blanching method is wrong. How do you usually swim? Is the chicken cooked in cold water or boiling water? The way is wrong, and the conclusion is very different. Today, I will talk to you about the correct stewing method of chicken soup. Friends who like to drink chicken soup quickly learn to make sure that you can also stew golden chicken soup, which is especially delicious. Prepare an old hen, a bowl of dried mushrooms, shallots, ginger slices, edible salt, rice wine and vegetable oil.

The first step, the hen stewed chicken soup. Because human body fat is thick, that is, pig fat is more, chicken soup tastes delicious. Chicken is suitable for frying, roasting and roasting. After the hen is washed, chop a small piece with a knife, put it in clean water, add a spoonful of edible salt, soak for 2 hours, and change the water every 30 minutes until the water becomes very clear.

The second step is to soak the chicken pieces with salt water, which can remove the residual blood in the chicken, so that the chicken soup will not have a fishy smell and the color is very clear. If you stew it directly, the chicken soup will be fishy and black, which is particularly unpalatable. Take out the pot, pour in some water, cut some Dongru and ginger slices, put them into the pot, add a tablespoon of rice wine, pour in chicken pieces and cook for 3 minutes. Skim the boiled foam with a spoon, pick up the chicken pieces, rinse them with clear water and drain. Take out the pan, add winter shavings and ginger slices to stir fry until fragrant, pour in the chicken pieces that have been blanched, stir fry for a while, pour in a spoonful of cooking wine to remove fishy smell, stir fry until the chicken skin turns yellow, then pour in boiling water, and add enough water at one time.

Step 3: Boil and simmer for 40 minutes. Soak dried shiitake mushrooms in water in advance, pour them into the pot for 40 minutes, pour in the soaking water of shiitake mushrooms, add appropriate amount of edible salt and mix well, then stew for 20 minutes. Add a proper amount of white pepper before cooking, mix well before cooking, and the stewed chicken soup is tender and delicious.

Methods Summarize the stewed chicken soup. Chicken can't be directly blanched in chicken, otherwise there will be a lot of blood in chicken, which can't be removed cleanly. In that case, the chicken soup will smell fishy, the color of the tea soup will turn black, and there will be no appetite. Moreover, the chicken will turn into firewood if it is boiled for a long time. According to salt soaking, excess blood can be removed, and it only takes 3 minutes to blanch, which is very convenient.