Do I need to blanch the chicken first to make chicken soup?

When stewing chicken, you cannot blanch it first, because after blanching the chicken will taste bad. What should you do if there is blood and blood foam in the chicken that is not blanched and it will taste fishy? Let me teach you how to do it correctly.

First cut the chicken into small pieces, put it into clean water, add a tablespoon of flour, stir it and dissolve it into the water. The flour water can absorb the blood and blood foam in the chicken. Use Grasp the handle evenly and gently, then wash it thoroughly in clean water, drain it out and control the water.

Put an appropriate amount of cooking oil into the pot, heat the oil for 5 minutes and add rock sugar. Fry 10 grams over low heat and stir gently until the bubbles turn into smaller pieces. Put the chicken into the pot and stir-fry evenly until it is completely coloured. Add water until the amount of water exceeds that of the chicken. Add a little salt to suit your taste. Add cooking wine to remove the fishy smell, a little light soy sauce to freshen it up, two star anise leaves, one bay leaf, one cinnamon bark, one dried chili pepper, and simmer over low heat for 30 minutes. When the soup is thick and the meat is tender, sprinkle a handful of coriander and serve.

This method is simple and practical, soft and tasty, and delicious.