Stewed Chicken Soup
1.
When buying chicken, ask the store to clean the inner cavity, take it home, wash it, and soak it in water 2 to 3 times until the water is rinsed off. The blood foam of chicken is not as much as that of pig or beef. Soak it in water for 2 to 3 times. Just use it all over; cut large slices of green onion and ginger, wash the red dates; put the finely chopped spices into the cooking box and buckle it, so that the soup pot is easy to take out after it is cooked
2.
Put all the ingredients except wolfberry in the casserole, fill up with water at one time, and boil on high heat; buckle the cooking box, cut the red dates with scissors, but do not cut them apart, keep the complete shape of the dates
3.
Turn to the minimum heat and simmer slowly for about 2 hours (for soup, you can turn the heat to the minimum to keep the casserole boiling slightly, but the pot should not overflow with the lid. It is best, so that it will not volatilize too much. Moisture, the quality of the soup can also be slowly boiled to become more mellow)
4.
Stew in a pot until the aroma is overflowing, and the chicken can be penetrated gently with a chopstick, then add the wolfberry, cover the lid, and continue to simmer for about half an hour on low heat.
5.
Simmer in the pot, remove the cooking box, discard the spices inside, remove the chicken, tear the chicken into small pieces and pour it into the pot.