How to make cuttlefish and chicken soup

Food is the most important thing for people. Only by eating healthy and nutritious food every day can we keep our bodies healthy. Speaking of nutrition and health, of course the meals cooked at home are the most delicious. Today, the editor will teach friends who like to cook how to make a cuttlefish and chicken soup so that the family can eat more healthily.

1. Half a local rooster (about 270 grams), which has been chopped into pieces by the vendor when purchased.

2. The required cuttlefish.

3. Appropriate amounts of wolfberry and ginger slices.

4. Soak the cuttlefish in hot water. (You can add a little baking soda to the water to shorten the soaking time)

5. Tear off the black film of the soaked cuttlefish and clean it, cut it into appropriate small pieces and set aside.

6. Boil water in a pot and blanch the washed chicken pieces. (You can add a few drops of white wine into the water to remove the chicken smell)

7. Rinse the blanched chicken pieces with clean water.

8. Add appropriate amount of water into the stew pot, add chicken pieces, cuttlefish and ginger slices, bring to a boil over high heat, then turn to low heat and continue to stew slowly. (I stewed it for more than two hours)

9. Stew until the chicken and cuttlefish are cooked and soft.

10. Add wolfberry and stew together.

11. After 15 minutes, when the wolfberries have dissolved into the soup, turn off the heat.

12. Then, enjoy. (You can use soy sauce to dip the chicken in water when eating. As for chicken soup, I like the original flavor without adding salt. I think this way I can taste the freshness of the soup.)

I don’t know if the recipe of cuttlefish and chicken soup that I shared today suits your taste. If you like it, try it according to the method as soon as possible. Your cooking skills will definitely improve.