鸡汤 鲜鸡应水沸时下锅,腌制过的鸡应在温水时下锅,冷冻的鸡则应在冷水中下锅。这样,鸡中的香味才能最大限度地释放出来。 猪蹄汤 锅里添冷水,上炉之前就加青蒜、生姜,待水快开时,放人猪蹄,加点香醋,出锅前加少许料酒、精盐、味精。此法煮的猪蹄鲜嫩软烂,味道爽而不腻。 Chicken broth should be boiling water when the pot, pickled chicken should be in a warm pot, frozen chicken should be in the cold pot. In this way, the smell of chicken to maximize the release. Trotters pot add cold water, before adding on the stove, garlic, ginger, when the water is quickly open, put trotters, add balsamic vinegar, add a little cooking wine before the pan, salt, MSG. This method of cooking trotters tender soft rotten, taste cool and not greasy.