1. Wash the old hen, cut into pieces, and drain the water; cut a small amount of lean meat (add lean meat or pork bones to increase the layering of the soup); the hard shell of the coconut has long been removed by the owner of the fruit shop. The peel, Bai Xuexue's pulp is easy to cut open. (At the same time, boil a pot of boiling water.)
2. Open the coconut (there is a small hole at the top, you can open it with a lightly pick with the tip of a fruit knife), pay attention to the coconut clear. Cut the pulp into pieces.
3. Heat the pan with cold oil, add the ginger slices, and stir-fry the old hen (the pork bones are put in the pan together). (Of course, you can boil the water and then put it in the pot. If you wash it clean enough, drain the water and stir fry.) (Generally, if you want to remove the chicken smell, you will probably pass ginger or wine. But here, because of the wine The taste may detract from the sweetness of coconut, so use ginger.)
4. Add coconut, and a pot of boiling water that has been cooked in advance.
5. Bring to a boil on high heat, turn to medium and low heat and simmer for 40 minutes.
6. Skim off the scum.
7. (Here is another kitchen artifact from Amway!-Braising pot. Usually, I cook the soup for 20-30 minutes on an open fire, then move it to the braising pot, and continue to cook in a vacuum for 1 hour, and the soup still tastes like Rich. Then season it.)
8. On medium-high heat, pour the coconut clear and roll it up. According to personal preference, add an appropriate amount of salt.
Tips:Generally, if you want to remove the chicken smell, you will probably use ginger slices or wine, but here, considering that it may damage the sweetness of coconut, ginger is used. (If you like a richer taste, adding some red dates and goji berries is also good.)
