The local chicken clear soup hot pot I made They said that the soup was not delicious, what was goin

Theoretically, there should be the following points: 1When the soup is boiled for a long time, there will be a change in taste.

2.It's also possible that your friends ate some spicy food while eating hot pot, and the taste was strong, resulting in drinking your soup and not feeling it. 3.

Maybe your friends really don't like it.

Stewing good chicken soup is learned 1First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not be over the chicken, and immediately remove the chicken and wash it after boiling over high heat (be sure to pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing) 2Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice can be), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, rice, add a little salt (to make the chicken flavor), add water about an inch of chicken, cover the pot lid and valve, put it on the stove and boil over high heat 3

After the pressure cooker is sprayed, change the pressure to medium heat for 5 minutes, and then change the pressure to low heat for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease 4After opening the lid, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of fragrant chicken soup is ready, drink it 5If it is stewed in an ordinary soup pot, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste 6

You can also use a ceramic container with a lid to stew (this stew has the most mellow taste, which is a commonly used stew method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and if possible, you can use gauze paper to wet water and seal it on the container (to adjust the taste first), and steam it over high heat for about 2 hours 7If you use a steam pot to stew, you don't need to put water, and it is condensed into soup by steam, the taste is very strong and mellow, and the stewing method is similar to that of stewing over water 8Regardless of the stew used, it's best to remove the chicken fat before simmering it so that it's not too greasy.

The hot pot soup tastes too miscellaneous, and it's really not delicious.

To make the local chicken clear soup hot pot well, we should pay attention to the clear soup hot pot, and the most important thing is that the soup base should be fragrant, fresh and white. The soup must be fresh enough, and the color of the soup should be milky white.

Specific method: Ingredients: fresh shrimp, lettuce, local chicken, mutton slices, meatballs, bitter chrysanthemum, mushrooms, tofu, crab sticks, shrimp slippery accessories: sesame juice, light soy sauce, salt, vinegar, tofu, coriander, green onions, chili oil 1, half a domestic chicken.

2. Chop into pieces.

3. Blanch the chicken pieces to remove the blood foam, and slice the green onion and ginger.

4. Put pure water in the casserole, add chicken nuggets, green onions, ginger and jujubes to boil together 5, put it on the electric ceramic stove, cover the lid, start the hot pot button, and let the chicken soup simmer for a while at this time 6. Start to prepare the dipping sauce, sesame juice, tofu milk, light soy sauce, vinegar, and salt together Add a little water and stir well7. Put it in the dipping dish, add coriander, minced green onion and chili oil8. Wash all kinds of vegetables and food and change the knife, and the chicken soup is also good.

9. Start to simmer, and the local chicken clear soup hot pot is completed.

Stewing good chicken soup is learned 1First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (be sure to pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing).

2.Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing rice wine), put in the cleaned wolfberry, codonopsis, angelica (put less, a small piece can be), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, rice, add a little salt (to make the chicken flavor), add water over about an inch of chicken, cover the pot lid and valve, and put it on the stove to boil over high heat.

3.After the pressure cooker sprays steam, change the pressure to medium heat for 5 minutes, and then change the pressure to low heat for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease.

4.After opening the lid, pick out the ginger and shallots, add the appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of fragrant chicken soup is ready, drink it.

5.If it is stewed in an ordinary soup pot, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste.

6.You can also use a ceramic container with a lid to stew (this stew has the most mellow taste, which is a commonly used stewing method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and if possible, you can use gauze paper to wet water and seal it on the container (to adjust the taste first), and steam it for about 2 hours on high heat.

7.If you use a steam pot to stew, you don't need to put water, and it is condensed into soup by steam, and the taste is very strong and mellow, and the stewing method is similar to that of stewing over water.

8.Regardless of the stew used, it's best to remove the chicken fat before simmering it so that it's not too greasy.

The hot pot soup tastes too miscellaneous, and it's really not delicious.