Qingbu American ginseng black chicken soup(qing bu xi yang can wu ji tang )

Qingbu American ginseng black chicken soup

Introduction:

Production steps:

Step 1: remove the feather and wash the black chicken, leaving only the kidney and heart, and remove the nails on the toes

The second step: add the right amount of peanut oil and Baijiu, stir evenly, and reserve.

Step 3: prepare herbs. This time I used American ginseng, dangshen, medlar and ginger

Step 4: add herbs and about 1.5L warm water (because I use purple clay pot, if I use cold water, it will be difficult to boil, and the meat will smell fishy after soaking in cold water for too long)

Step 5: when the soup is not fully opened, use a spoon to filter out the float (this is very important, it will affect the taste and quality of the later soup)~~

Step 6: cook for about 1.5-2 hours, then you can drink it. Put in some salt before drinking

Step 7: the fragrant American ginseng black chicken soup comes out. It's very clear and tonic. It's most suitable for this weather~~

Materials required:

Silky fowl: about 1250g of hairless chicken

American ginseng: About 20g

Dangshen: About 8g

Wolfberry: About 8g

Ginger: 4 slices

Peanut oil: right amount

Baijiu: moderate amount

Salt: right amount

Precautions: (1) when the soup is not fully opened, use a spoon to filter out the float (this is very important, it will affect the taste and quality of the soup) ~ (2) put salt into the soup when you want to drink it~~

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: Original

Chinese PinYin : Qing Bu Xi Yang Can Wu Ji Tang