A whole chicken, two sticks and 5 kilograms of water.

Soup making practice:

1. Wash the whole chicken and chop the bones.

2. Put cold water into the pot and drown the chicken and bones until they see blood.

3. Wash the blanched chicken and bones with running water.

4. Put enough water (5 kg) in the big soup pot, then add chicken and bones, add a small amount of cooking wine to deodorize, turn to low heat and cook for at least 6 hours.

5. Keep the noodle soup slightly boiling and crush the blisters. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.

6. Finally, use a spatula to separate the chicken from the bone. The more crushed the better, cook for about 2 hours. You don't need cooked broth, chicken and bones, and then filter the soup to remove impurities.

Tips:

1. After the cooked broth is cooled, it can be divided into small portions and frozen in a fresh-keeping box or bag. When I don't have time to make soup, I take out a bag, heat it and put some vegetables in it, and it becomes a good soup.

2. You can also put some onions and ginger into the broth, but it will also take away the fragrance of the soup, depending on your personal preference.

Stock classification:

Broth is generally divided into three categories: hairy soup, milk soup and clear soup.

Maotang is widely used in ordinary cooking and is often seen in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements.

Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white.

Clear soup is divided into ordinary clear soup and refined clear soup:

1, ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water and cold water, skim off the foam, add onion ginger wine, then lower the heat, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.

2. Refined clear soup: filter the common clear soup with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze and put it into the clear soup, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". The soup refined in this way is the top grade in the soup. It looks like white water, but it is clear and delicious, and is often used to make high-end dishes.