The practice of white juice

Ingredients chicken soup 400 ml French noodle sauce 80 g milk 400 ml cardamom powder 3 g salt 5 g.

Chicken soup: 2 liters of chicken bone/chicken wings 500g onion 1 (diced onion) carrot 1 celery 2 laurel leaves 1 white pepper 5 slices.

French spaghetti sauce: 100g low-gluten flour+100g cream.

Boil the chicken soup in a pot (wait for one minute), then reduce the heat, add French batter (about 65% will make the milk taste too strong and indigestion), stir until it becomes thick, then add milk and stir, and finally add cardamom powder and salt.