Chinese Food
The taste of home different qingbuliang Cordyceps chicken soup
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Wandering outside. Every time my parents go home, they will make a clear and cool Chicken Soup for my sister and me. Later, I bought my own Baoqing and made it myself. It's not the taste at all. Recently, when I went home, the chicken soup of qingbuliang was upgraded. The wild Huaishan was added. It's more delicious. This time I asked my mother how she made it. So I had this recipe.
Cooking ingredients
Cooking Steps
Step1:Don't buy packing to clean and cool. You can go to the drugstore to make it up by yourself. Adjust the quantity according to the amount of chicken. Wash it for later us
Step2:Because I live alone, I use 1 / 4 chicken. Wash and cut into pieces
Step3:Wash the chicken with clear water and drain the water. Pour in a small amount of oil. Stir fry the ginger first, then stir fry the chicken until no blood can be seen.
Step4:Then pour hot water into the pressure cooker. Add the chicken pieces and qingbuliang. Close the lid and cook for 10 minutes. Finally add a little salt to taste
Step5:If you have Huaishan at home, you can add one. The color of the soup will be a little white. What I drink at home will be better than what I make. The ginger is really hot. Ha h
Cooking tips:Salt should be put last. If salt is put into the soup, the oil in the chicken will be forced out, resulting in muscle shrinkage; when frying the chicken pieces, a small amount of oil can be poured in. When frying the chicken skin and chicken oil, a small amount of oil will come out; finally, the most important thing is that the chicken must be the old hen. The reason why the pressure cooker is only boiled for 10 minutes is to keep the old hen chewy. If you have a bad tooth, you can cook it for a few minutes. Ha ha, there are skills in making delicious dishes.
