A lot of dishes will need stock, originally thought it was very complicated, before boiling has not been so clear, try it today, the original problem is here, I can also boil out a clear chicken stock [cover my face]
The chicken rack of The Sunnong soup in the supermarket is only 3.58, which is a bit cheap [laughing and crying]
Come on, here we go
method:
1, first wash the chicken rack, put the pot under cold water, boil the dirty things inside (blanch it), and then wash it
2, another pot (I use the casserole), water into the pot, put in half an onion, half a carrot, chicken rack, if you want to taste more, you can put ham or the like, but I only put onions and carrots today, only put onions can also be.
3, bring to a boil over high heat, turn to low heat and simmer slowly for 30-40 minutes, remember to skim off the foam at the beginning, and then start boiling.
The focus of the soup is clear: do not cover the pot lid completely, put a gap, otherwise the boiled soup will be turbid.
Isn't it quite clear, adding onions and carrots adds a little sweetness to the soup, while the onions remove some of the fishy smell. Because the soup is inherently sweet, when the soup is used to cook other things, you can put less chicken essence or not, and add some salt.