1. Chop the chicken racks into small pieces, rinse them with clean water first, then add water to the pot, cool the pot under the water, blanch the chicken racks, remove the blood foam, remove the cold water and rinse them for later use.
2. Fenpi is a large piece, very crispy. First, use your hands or scissors to make small pieces of moderate size. Then rinse with clean water. Put clean water in the pot. After boiling, put the fenpi in the pot and cook until 8 minutes are cooked. This is because the noodles have the effect of absorbing the soup, so let’s cook the noodles first to prevent them from absorbing the chicken soup in the soup.
3. Finely chop green onion and ginger and set aside,
4.
Heat the pan and add oil, then add pepper and aniseed to fragrant. It is best to break the aniseed to make it more flavorful. Then add green onion and ginger to sauté until fragrant. Finally, the soy sauce can be used to saute more. One is to increase it. Color, the second is to enhance the flavor,
5. Pour into the chicken rack and stir fry, so that each piece of chicken rack is covered with sauce. The meat on the chicken rack is not very thick, so it is easy to fry.
6. When the soup in the pot is almost gone, add sugar and stir fry, the sugar can improve the freshness.
7. Add water, cover the chicken rack, cover, boil on high heat, turn to medium and low heat, and simmer for about 10 minutes.
8. Add the noodles and cook until the noodles are cooked through. Season with a little salt according to the taste of the soup.
Tips:The chicken rack must be blanched first to remove bloody foam, and also to remove fishy, so that the cooked chicken soup is not fishy and delicious.
Boil the noodles in advance to avoid inhaling a large amount of chicken soup, which will cause no soup when it comes out of the pot.
