) Black-bone chicken four-flavor soup

) Black-bone chicken four-flavor soup

Overview

The four-flavor soup is also called Qingbu Liang Tang, which is the name from my husband’s hometown. It is clear, moist and warm, suitable for all seasons.

Tags

Ingredients

Steps

  1. Soak barley in water for 30 minutes. (Actually, there is no hard and fast rule on soaking time. I usually soak for 30 minutes to remove preservatives and so on.)

    ) Black-bone chicken four-flavor soup step 1

  2. Soak the snow fungus and tear into small pieces.

    ) Black-bone chicken four-flavor soup step 2

  3. Soak Adenophora, lotus seeds, lily, and Polygonatum odorifera for 30 minutes.

    ) Black-bone chicken four-flavor soup step 3

  4. Peel the black-bone chicken and chop into large pieces. (Whether you want to peel it or not is up to you. Peeling will reduce the fat content.)

    ) Black-bone chicken four-flavor soup step 4

  5. Pour cold water into the pot, pour the black-bone chicken into the water, cook for 3-4 minutes after the water boils, and wash away the floating foam.

    ) Black-bone chicken four-flavor soup step 5

  6. Put the above ingredients into the electric pressure cooker, pour in appropriate amount of water, and press the soup button to start cooking.

    ) Black-bone chicken four-flavor soup step 6

  7. After steaming, open the lid, skim off the fat, and season with salt.

    ) Black-bone chicken four-flavor soup step 7

  8. It is refreshing and warming, suitable for all seasons.

    ) Black-bone chicken four-flavor soup step 8