How is authentic pork chicken soup made?

Soak the pork belly and chicken wings together in cold water for half an hour, then boil the water, blanch the pork and chicken, heat the oil, put in the seasoning, add the pork belly, fry the sugar, then add the chicken and seasonings, stir-fry evenly, add all the ingredients to the pressure cooker and simmer, the authentic pork and chicken soup is ready, the specific steps are as follows:

1. Soak the pork belly and chicken wings together in cold water for half an hour.

2. Prepare the ingredients, green onions, ginger and garlic, Sichuan pepper, spices, cinnamon, and you can also add other things freely, such as orange peel.

3. Add water to the pot and bring to a boil. Blanch the meat until it is completely white, then remove it.

4. Put oil in the pot, and after the oil is hot, put in nearly two tablespoons of sugar (normal spoon, not seasoning spoon).

5. Sauté the sugar until golden brown.

6. Add the pork belly and stir-fry the sugar. Add the chicken wing root after changing color.

7. Add dark soy sauce, light soy sauce, salt, green onion, ginger, garlic, Sichuan pepper, spices and cinnamon.

8. Stir-fry, feel that it is almost done, add hot water (do not add cold water) until it is slightly over the meat or flat.

9. Pour everything in the pot into the pressure cooker, turn to low heat and turn off the heat for about ten minutes.

10. Finished product drawing.

Notes:1. Soak pork and chicken in cold water for 2 hours to fully remove the blood.

2. The seasoning should be increased or decreased according to personal preference.

2000 grams of rooster, 8 dried shiitake mushrooms, 6 slices of ginger, 5 red dates, 10 wolfberries, 2 slices of angelica, appropriate amount of water, appropriate amount of salt.

1. Wash the chicken and blanch it.

2. Wash all materials and set aside.

3. Add all ingredients to the casserole and simmer for two hours.

4. After stewing, add wolfberries, then add an appropriate amount of salt, and you can get out of the pot.

5. The delicious chicken soup is out of the pot.

There is knowledge in stewing good chicken soup :

1.First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not seep through the chicken, and immediately remove the chicken loin and wash it after boiling over high heat (it must be 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 high-pressure eggplant pot, 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 is OK), 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 Yuzhu, Yimi, add a little salt (to make the chicken flavor), add water 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.

Ingredients: 1 chicken, 8 dried shiitake mushrooms.

Preparation of excipients: 6 slices of ginger, 5 red dates, 10 wolfberries, 2 slices of angelica, appropriate amount of water, appropriate amount of salt 1, wash the chicken and blanch it.

2. Wash all materials and set aside.

3. Add all the ingredients (except wolfberry) to the casserole, then add boiling water to boil, turn off the low heat and simmer for two hours.

4. After stewing, add wolfberries, then add an appropriate amount of salt, and you can get out of the pot.

5. Finished products.

Can't put such miscellaneous things together, the chicken soup is mellow flavor, yam and wolfberry stewed chicken soup, or carrot fungus mushroom stewed chicken soup, corn suggestions and pork ribs stew, soybeans and peanuts can be decorated with a few pieces in the chicken soup, a large amount of should affect the umami, the above is my personal opinion, I hope it can help you

Soybeans and peanuts can not be put in directly, they should be soaked in advance, wolfberries are put first, then yams, fungus, mushrooms, and then peanuts can be added. Don't put too many things in one go, otherwise the flavor will be too miscellaneous and there will be no unique fragrance.

You're a spicy hot material. To make chicken soup alone, you only need to put goji berries, jujubes, green onions, and ginger. Cut the green onion into breaks, pat it with a knife.

Yams and carrots should not be boiled together.

Ingredients: whole chicken, onion, celery, carrot, green garlic, parsley, egg white, thyme, bay leaf, cloves, black peppercorns, chicken bone stock, salt.

Method: 1. Wash the chicken, remove the bones and skin, and then take the meat.

2. Cut the chicken into 2 cm wide strips and then chop them into small cubes.

3. Cut the onion into 2 round and thick slices, and finely chop the remaining onion, celery, carrots, green garlic and parsley.

4. Take a steel basin, put in the minced chicken, and mix well with all the vegetables, spices, egg whites, and salt. Protein has the effect of adsorbing impurities.

5. Take a soup pot, add the chicken bone stock and the ingredients of method 4, and stir well. Turn on medium heat and simmer for 2 to 3 hours. (Be sure to mix well before you can cook, you can keep stirring the chicken soup before boiling, and you can't stir it anymore if the solids float out after rolling).

6. Fry the thick slices of onion until browned, and when the surface is coagulated, first remove a small hole from the surface, and then put the onion in.

7. Turn down the heat slightly and continue to cook for 2 to 3 hours, do not stir again when cooking, and do not boil the soup again (control it to be slightly bubbling).

8. Spread two layers of gauze and put it on a sieve to filter the broth.

9. After the broth is filtered, remove the floating oil residue (no oil).

Preferably black chicken.

Ingredients: a black chicken, 1000 grams of hair soup, 30 grams of Huai Yam, 15 grams of astragalus, 10 grams of tangerine peel, 10 grams of wolfberry.

Method: After the black chicken is slaughtered, put it in heatless water to remove blood stains and remove odor. After that, add the other ingredients mentioned above, simmer for 20 minutes on high heat, add winter melon appropriately, and simmer over low heat until cooked.

Function: Qi replenishment, diuretic.

Gastrodia black chicken soup.

Ingredients: a black chicken (slaughtered clean), about 200 grams of gastrodia (fresh hemp, about 50 grams of dried hemp) properly cut into pieces.

Excipients: wolfberry, coriander.

Seasoning: green onion, ginger, chicken essence, salt, vinegar.

Method: Put the black chicken and gastrodia into the pressure cooker, add green onions, ginger, salt, wolfberry, chicken essence, vinegar and an appropriate amount of water, adjust the pressure cooker to the chicken file, hold the pressure for 15 minutes, sprinkle a little coriander after leaving the pot and eat.

Features: Delicious and delicious, rich in nutrition, especially for neurasthenia, dizziness and headache.

Composition] 1 black rooster, remove the hairy belly, wash and cut into small pieces, 3 grams of tangerine peel, 3 grams of good ginger, 6 grams of pepper, 2 grass fruits, appropriate amount of green onions, soy sauce and sauce.

Preparation and usage] First needle tangerine peel and other 4 flavors bandage, stew with chicken pieces, put in green onions, ginger, etc. to boil into soup, several times hot food.

Efficacy and application] Warm and strengthen the spleen, nourish qi and blood, moisturize the skin and nourish the skin. Those who are weak in the body, lose their appetite, like warmth and sleep, and have a yellow face caused by the loss of blood and qi, can be supplemented with food.

Note: Black chicken focuses on nourishing essence and blood, especially for women, so this soup is suitable for postpartum blood deficiency.

Chicken soup with wild mushrooms, bamboo shoots, and local chicken.

Ingredients: 1 local chicken, 100g wild mushrooms, 150g bamboo shoots, 20g dried yellow flowers, 30g dried red dates, 50g salad oil, salt, chicken essence, pepper, ginger.

Steps: 1. After washing the chicken, chop it into small pieces with a knife, wash it again, drain the water and set aside.

2. Wash the wild mushrooms and slice them, soak the red dates and yellow flowers in warm water for a period of time, and cut the ginger into slices.

3. Pour a small amount of salad oil into the pot, add ginger slices to stir-fry, stir-fry until fragrant, add chicken pieces, fry until the chicken is broken, and pour in a small amount of cooking wine.

4. Pour the fried chicken into the soup pot, add enough water, cover the lid, turn on the high heat to bring the water to a boil, change to the lowest heat, and slowly simmer for 1 hour.

5. Open the lid, put the wild mushrooms, bamboo shoots, small yellow flowers and red dates into the pot, add salt, and simmer for about 30 minutes on low heat.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.

The old hen soup stewed is very good, we need to prepare 1 local chicken, 1 yam, 1 small handful of wolfberry, green onion and ginger, cooking wine, salt. First of all, the finger chicken should be cleaned and then cut into small pieces, and at the same time, the green onion and ginger need to be washed, the ginger should be sliced, and the green onion also needs to be knotted. We put the sliced chicken pieces in a pot and then add enough cold water to bring to a boil.

Skim off the foam and add a tablespoon of cooking wine. Then add the ginger slices and green onion knots. Bring to a boil, reduce the heat, cover and simmer for about 30 minutes.

You need to peel the yam, cut it into small pieces, add it to the pot, and continue to cover and simmer for 10 minutes. Rinse the wolfberries with water and add them to the pot, continue to cover and simmer for 10 minutes, add salt to taste.

When making old hen soup dates, we can add some winter melon, mushrooms and other foods, which can help absorb oil, and adding some sour bamboo shoots is a good choice, because the sour taste of sour bamboo shoots is naturally formed, so it can make the old hen soup taste better, and it is very delicious.

When making chicken soup, we have to use a casserole. When stewing soup, you need to boil over high heat, and then change to low heat to continue simmering, at this time the water needs to be added at one time, and in the middle it must not be boiled to add water, mainly in the ten minutes before boiling, if the lid is opened, there will be a run-off situation.

When stewing the old hen soup, you can add ginseng, wolfberry, red dates, etc., which can make the old hen stool plum chicken soup taste better. Blanch the meat with boiling water when the water is flying, and then simmer the soup in cold water, as the water temperature slowly rises, it can make the old hen soup taste better.

1. To make chicken soup, remove all the chicken skin, chicken wingtips, chicken tails and fat paste before you can make a non-fat soup.

2. When making chicken soup, add a pinch of tea leaves (preferably wrapped with gauze); Or when the chicken soup is ready, mix it with half a cup of very strong tea, and the chicken soup will be more fragrant.

3. Normally, to make chicken soup, as long as you put enough water in the pot, and then put down the whole chicken to stop Qiliang in it. If your pot is small, you can cut it in half. Turn on medium heat, and when the water starts to boil, pick up the floating foam and pour it out.

Then turn down the heat and add the other soup. Cook for 2 to 3 hours and add salt to taste; To stew chicken broth, cut it into several pieces and put it in a stew pot. Add the other soup stock to be used and add enough water, preferably one index knuckle away from the simple and wide lid.

It takes four to five hours to simmer in a regular pot over water, and one hour after using a pressure cooker. Remove from pan and season with salt.