Ingredients: 7 kg of pig bone, 3 kg of old hen, 400 g of rock sugar powder, 65438+ 0.2 kg of green onion, 800 g of ginger.
Seasoning: 300g of salt, a little monosodium glutamate, 200ml of white wine, 2 bottles of carved wine, 80g of chicken essence, salt? H 40 grams of chicken feed, salad oil 100 ml.
Spice package: star anise160g, pepper and licorice 20g each, angelica dahurica, kaempferia kaempferia, Amomum villosum 30g each, Amomum villosum100g, clove10g, fragrant leaves 50g, Amomum tsaoko 40g, fennel and cinnamon 80g each.
Practice: After breaking the pig bones and replacing the old hen meat with large pieces, put them into clear water to wash the blood (about 1 hour), take them out and boil them in a cold water pot, skim the blood foam, take them out and put them into a stainless steel bucket, and add 35 kilograms of clear water, green onions and ginger slices (mashed). After the fire boils, turn to low heat and slowly boil it into soup stock (about 25 kg left), and remove the bone. Soak the seasoning bag in a boiling water pot, then put it in an old soup bucket, add all the seasonings, and simmer for about 30 minutes on high fire, which will become "fragrant brine".
The ribs are marinated in advance. When ordering, bring the ribs and steam them for 3 minutes, then follow the recipe. Do not serve for more than 7 minutes. When serving, it has local characteristics, but it looks a bit messy. If repackaged with ribs, the effect will be better. After the meat is cooked, you can also pick out the cooking materials, cool them and seal them in the refrigerator for the next cooking.