1, which ingredients are needed, we must know the principle.

In fact, cooking broth originated from Shandong cuisine. There is a formula for "hanging broth" in traditional Shandong cuisine, which is called "no chicken is not fresh, no elbow is not thick, no bone is not fragrant, no water is not pure". Everyone must remember this formula. The key is to know the principle and details.

Chicken, this is to give a "fresh" taste. Generally, a chicken rack will do. Elbow, in order to make the soup taste more mellow, elbow price is too expensive, unless it is a high-end restaurant, the general noodle restaurant can be replaced by pig skin; Pig bones, this must be known, its function is not to give a "fresh" taste, but to give a "fragrant" taste. To put it bluntly, this pot of soup is fresh, fragrant and thick, which is a good soup.

as for the dosage, Shandong cuisine pays attention to "a catty of ingredients makes a catty of soup", which of course will cost too much. For noodle restaurants, you can master it yourself at will. A catty of ingredients corresponds to ten kilograms of water, and it is unnecessary if there is more. This catty of ingredients refers to the total weight of pig bones, pig skins and chicken racks. 2, ingredients to fishy

I have introduced many times before, all animal ingredients, the fundamental way to fishy, not using seasonings such as onion, ginger, cooking wine, the role of these seasonings is to suppress the fishy smell, not fishy. The root of deodorization is to soak in clear water and soak the blood in the ingredients as much as possible. Change the water as many times as possible in the middle and soak for 2-3 hours.

3. The specific method of broth is actually very simple.

Put the three kinds of soaked ingredients into the pot, and just add 1 kg of ingredients and 11 kg of water. The pig bones must be chopped and boiled, and the floating foam on them should be skimmed. Here, it is emphasized that this step seems to be known and doesn't feel very important, but it is actually wrong. This step is very, very important. This floating foam must be skimmed off many times. People should stand by the pot and don't go away. When the floating foam comes out, it will be skimmed off, and when it comes out, it will be skimmed off until the last point is gone. Remember, if it is not cleaned at first, the pot soup will be wasted.

Then turn to medium heat and cook for 1 hours, then turn to low heat and cook for 3 hours. Remember to add a proper amount of onion and crushed ginger in the middle, and put the salt at the end. Some noodle soup is prepared separately, so there is no need to put salt when cooking. When the time is up, this pot of broth is ready. Let's see if this method of cooking broth is very simple.