1. The raw materials are shown in the picture: peeled and washed yam, soaked and washed with medlar, and washed with ginger;
2. Diagonal slices of yam;
3. Peel the ginger and cut into large slices;
4. Wash the black-bone chicken pieces, boil in boiling water for 2 minutes, skim off the scum, remove it, wash the remaining scum with warm water, and drain the water.
5. Put black-bone chicken pieces, yam, wolfberry, ginger slices and some warm water into a pot, bring to a boil on high heat, and simmer slowly for about 50 minutes on low heat;
6. Add salt to taste.
Tips:1. Avoid using chicken essence and monosodium glutamate in warming and tonic soups. The less seasoning, the better.
2. After the chicken is blanched, clean the remaining foam with warm water again. This is a thorough cleaning process, which can make the soup clear and not turbid, fresh and fragrant without peculiar smell.
3. Stewing this kind of soup belongs to the slow work and the meticulous work. It can be said that the taste is very different when the process is simplified and the pressure is directly pressed out by the pressure cooker.
4. People who like to eat meat can be eliminated at one time. My family only drinks soup, so in order to avoid waste, I usually cook it again.
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