Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 100g chicken essence monosodium glutamate?
Seasoning: Kaempferia galanga 30g star anise 20g clove 10g Amomum villosum 50g fennel 100g angelica dahurica 50g tsaoko 50g vanilla 60g dried tangerine peel 30g cinnamon 80g dial 50g groundsel 30g citronella 40g lawn 50g pepper 50g?
Soup: chicken skeleton 3500g, bone 1500g?
Make (1) chicken skeleton. Boil the pig bone (crushed by hammer) in cold water until it boils, remove the blood foam, wash it with clear water, add water, add ginger (crushed) and onion (keep the root full length), cook it slowly with low fire after boiling, and don't proudly make a marinated soup with strong fire (small fire clear soup, strong fire thick soup) for later use. (2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to Huang Shi, switch to low heat. When the sugar oil turns yellow and bubbles, continue to stir fry from the fire mouth (this time must be fast, otherwise it will become bitter, you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubbles change from big to small, add a little cold water, and then stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden) (3) The spice is broken or changed (don't dilute it, change it slightly, so as not to affect the effect). Wrap it in spices and tie it. Boil it separately in boiling water for 5 minutes, take it out, put it into the brine soup, add salt, appropriate amount of sugar and pepper, and cook it with low heat to make the first embryo red brine (white brine is the same as the spice without pepper and sugar).