water temperature: cold water under the meat

water temperature: cold water under the meat, the meat will not immediately freezing the outer layer of protein, the protein in the outer layer can only be fully dissolved into the soup, the soup was delicious taste . Cutting: meat first Cuan look to the meat and blood was found in the residue, liquor color is guaranteed to burn out. chicken pot only to the whole, can guarantee a good soup pot chicken meat after the fine is not rough. In addition, Do not count salt, salt makes the meat with the water ran out quickly, will speed up the coagulation protein, the soup flavor.level of attainment: Do not fire too much heat of boiling soup extent to prevail. boil, a small fire to burn slower, generally require about three hours. because the reference class contains a ginseng saponin, if cooked too long, it will break down, lose their nutritional value, so the most burning Ginseng Best time is 40 minutes.soup pot over the meat material handling: the time no matter how long the soup, meat, nutrition can not be completely dissolved in the soup, so even after the soup to eat the right amount of meat.six beauty can drink soup is basically a white and tender woman, beauty is common in life. woman beauty problems we should always pay attention!