In fact, pheasant soup is similar to broiler chicken on the market, except that pheasant chicken is relatively tight and needs to be cooked for a long time.

Wash the chicken, knead it and soak it in bloodletting water, then change it. Finally, soak in cold water for one hour and drain for later use.

Wash the ginger and onion (you can wrap it slightly without cutting) for later use.

Add enough cold water into a pot big enough at one time, put the chicken into the pot, boil it with cold water to remove blood foam, add ginger and onion into the pot, boil it for 20 minutes, then turn the heat down and cover it for three to four hours, and you can stew a delicious chicken soup.

Many people like to pour out the first pot of soup after the chicken is cooked. Wash the chicken with cold water and stew two pots of soup. In fact, the first pot of soup tastes fresher and sweeter. As long as the blood is properly removed, the soup in the first pot is fresher and more delicious than a hundred times.

Many people like to put Lycium barbarum, Codonopsis pilosula and Angelica sinensis in chicken soup as tonics, but the chicken soup itself is nutritious enough, so there is no need to put so many nourishing things. The ancients said, "deficiency is not a supplement", and physical deficiency is a taboo. If you must put some medlar, you can put some after the soup is ready.

PS: 1。 Cooking wine can be boiled with a slightly larger fire for 20 minutes, and then sealed to allow the aftertaste of the wine to evaporate.

2. It is best to have a transparent lid, so that you can see the soup in the pot, so that you can open the lid in the middle of the fire to control the loss of freshness and sweetness of the soup.

You must not add water in the process of stewing chicken soup, which will spoil the whole pot of soup, so you must add enough water at the beginning.

4. It is not recommended to put salt in the process of stewing soup, which will make the chicken more compact, not suitable for stewing and affect the taste. Moreover, the soup that can't be finished at one time must be cooked every day in hot weather, which will make the soup more salty, so it will be better to let the ingredients out when drinking the soup.

If you think that the chicken soup oil is boiled and then dipped in the pot with bread, there won't be too much oil in the pheasant, so don't worry.