Black-bone Chicken Vermicelli Soup
1.
Wash the black-bone chicken and soak it in clean water for about 10 minutes. Because my husband and I are two people in our family, I only used half of it.
2.
Add a little water to the pot, put cold water into the black-bone chicken, and pass the water. This has two main effects: 1: remove blood congestion 2: remove part of the fat, so that the stewed chicken broth will not be particularly greasy
3.
After the water has passed, transfer the black-bone chicken to a casserole, add the green onions, bring to a boil on high heat, then simmer on high heat for 10-15 minutes, then turn to low heat and simmer for 1-2 hours.
4.
In addition to the time, the most important thing for the stewing soup is to ensure its original taste, so I did not add too many seasonings. The stewed soup is thick and white. In fact, in many cases, the simpler the method, the more delicious the ingredients.
5.
Prepare a bowl, add a pinch of salt and white pepper, into the cooked chicken broth, set aside. Pregnant women can’t eat MSG and chicken essence, they don’t have them here. Usually, you can add some chicken essence to improve the freshness.
6.
Put the sweet potato vermicelli in water, cook and soften
7.
Shell the hard-boiled eggs, cut in half, mince green onions, and thinly slice pork liver. The pork liver is cooked by me before. You can also buy it in the market. Of course, it’s okay if you don’t have it. It’s just an ingredient.
8.
Finally, put the boiled sweet potato flour into the prepared soup, then add the eggs, pork liver and black-bone chicken at a time, and finally sprinkle with chopped green onion.
Tips:
The method of braising pork liver is also very simple:
Soak the fresh pork liver that you bought in water for 20 minutes, then add water to the pot, add the liver, and cook until the liver is completely cooked. You use chopsticks to penetrate it through very hard and it is almost cooked. No seasoning at all. You can cut it when you eat it in the refrigerator. You can put some in cold sauce, stir-fry, and porridge. However, it is not recommended to have a lot of brine at a time, it will not be fresh after a long time, and although the liver is very rich in blood, it should not be eaten often, just 1-2 times a week.
In fact, this method is very similar to duck blood vermicelli soup, except that the ingredients are different, but it is more nutritious, and mothers-to-be can make it up beautifully.
