Soft winter melon and chicken tulip soup

Remove the skin and seeds of winter melon and cut into blocks. Place in hot water with salt in excess and boil the bottom for about 20 minutes.

Pretreat the chicken wings to form tulips, then place in boiling water for about 1-2 minutes to make them marbled. When the outside becomes white, remove it and wash it with water.

Add winter melon, chicken wings, and A to the pot and heat it.

Peel the carrots, cut into slices of about 3-4 mm thick, and place in a pot with the sliced ​​ginger. Once it boils, remove the scum, remove it with aluminum foil, cover, and simmer.

Once the stew is cooked, remove from the heat, remove the heat, and then reheat. Repeat this one more time. Once the amount of soup is about half the amount, it is an estimate to cook it. First, remove only the ingredients and place them on a plate.

Place the remaining soup in the pot over high heat and bring to a boil. Once it boils, turn off the heat and add the water-soluble potato starch and stir the whole thing.

Reheat and when it thickens, pour it over the ingredients.