Native chicken soup(yuan zhi yuan wei de tu ji tang )

Native chicken soup

Introduction:

Production steps:

Step 1: a native chicken.

Step 2: wash, chop and slice ginger.

Step 3: don't add oil to the pan, stir fry the chicken.

Step 4: stir fry until fragrant.

Step 5: put the fried chicken into the electric pressure cooker and give enough water at one time.

Step 6: stewed chicken soup, cooling 80 ℃ - 90 ℃, add appropriate amount of salt.

Step 7: serve and sprinkle with pepper and scallions.

Materials required:

Native chicken: one

Ginger: one piece

Scallion: right amount

Salt: right amount

Pepper: right amount

Note: if you put salt in stewed chicken first, it will directly affect the taste, characteristics and nutrient preservation of chicken and chicken soup. When the stewed chicken soup is cooled to 80 ℃ - 90 ℃, an appropriate amount of salt is added to make the chicken soup and meat taste the best.

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: light

Chinese PinYin : Yuan Zhi Yuan Wei De Tu Ji Tang