3. Put the chicken breast, chicken legs and chicken wings into the casserole, pour enough cold water and heat it on low heat; Don't use fire in the casserole to prevent the temperature difference between inside and outside from being too large and bursting. 4. The remaining chicken feet, chicken back, chicken neck and other parts can be braised with potatoes, carrots or mushrooms. 5. After the soup is boiled, remove the floating foam on the surface of the spoon. Floating foam is impurities such as blood and water. The soup will not be turbid after washing. 6. The soup with floating foam removed is very clear and can retain some minerals and nutrients dissolved in water. Put 3 slices of fresh ginger in the soup without adding other seasonings. 7. Scallops should be properly placed, washed with water or not. 8. Put the scallops into the chicken soup pot. There is a yellow slick on the surface of the soup. Don't worry, the soup will be delicious. If you don't like this layer of oil, you can finally remove it with oil-absorbing paper or skimmer.
9. Cover the lid and turn to a small fire; The flame ring in the middle of the gas stove is enough; The sealing of the pot is good, 1 half an hour is almost the same; If it is a local chicken, it will take a long time for the rotten soup to be fresh. 10, the boiled soup has more butter on the surface, and the soup is clear and rotten. Chicken soup, which is very fragrant, is more than doubled in taste because of the addition of scallops, and scallops are salty. People with a light mouth don't even put salt in their soup.