How to stew soup with chicken legs

Ingredients: fresh whole chicken leg, 20 Eichhornia crassipes, a section of onion, a piece of ginger, a proper amount of salt and a spoonful of cooking wine.

Exercise:

1. Peel the chicken leg, add a spoonful of cooking wine to the boiling water pot, blanch and change color, and take it out;

2. Wash Eichhornia crassipes with clear water, cut the onion into sections, and pat the ginger slices slightly;

3. Take the soup pot, add the scalded chicken legs, water hyacinth and onion ginger, add appropriate amount of water, boil over high fire, turn off the fire, add appropriate amount of salt, and skim off the oil slick.

Tip:

1. Chicken legs must be fresh and cannot be frozen. Frozen chicken legs are not suitable for soup;

2. This soup is best if you use fresh whole chicken or half chicken pot at home, and it is more nutritious with old duck or old chicken pot;

3. Peeling when cooking chicken soup can reduce the intake of oil.