Question 1: What is stock? Stock is an auxiliary raw material commonly used in cooking. When cooking, add stock instead of adding water, and the dishes will be more delicious and fragrant.

I remember what the teacher taught me in the cooking class about making stock: "It won't be fragrant without chicken, it won't be fresh without duck, it won't be thick without skin, it won't be white without belly."

Stock Generally divided into three categories: hairy soup, milk soup, and clear soup.

Mao Tang is widely used in ordinary cooking. It is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours. There are no special requirements.

Milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other raw materials that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam and add green onions. Ginger wine, slowly boil over low heat until the soup becomes thick and milky white.

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

Ordinary clear soup: choose an old hen, add some lean pork, blanch it in boiling water, put it in cold water and bring it to a boil, remove the foam, add onion and ginger wine, then reduce the heat to a low temperature, keep the soup surface slightly open, and turn Broken small blisters. If the heat is too high, it will boil into white milk soup; if the heat is too low, the flavor will not be strong.

Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in green onion, ginger wine and water for a while, wrap the minced chicken in gauze and put it into the clear soup, heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best soup. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. The representative dish is: boiled cabbage (very expensive, and only available in very high-end restaurants!).

Speaking of this stock, there is a lot of emphasis. "Stock is a soup that will turn into a paste when frozen." Stock is an essential thing for cooking. It is usually a place where water can be used. If you use stock instead , this dish will be much more delicious when made. For example, grilled bran needs to be boiled in water. If it is cooked with stock, the umami flavor will penetrate into the grilled bran. Shark's fin, abalone, etc. are not very fresh in themselves, so they need to be cooked with stock. The umami flavor is brought out, which is called "Diao Xian". The preparation of soup stock varies among the people. The best one may be stewed with old chicken and soft-shell turtle; the worse one is stewed with chicken shells and meat bones. The worst thing, and the one most commonly used in private restaurants, is stewed with pig offal and pig blood. It is said to be very delicious, but I always think that the fresh method is "fresh from tiger and wolf", just like giving it to a very weak person. The use of extremely tonic medicine is not recommended by the law.

When simmering the stock, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. However, do not add onions, ginger, etc. to prevent the dishes from taking away the flavor. Boil the water After boiling, skim off the foam and simmer over low heat until the bones are tender and the meat is tender. When stewing the soup, you must use water and fire. If the fire is too high, the soup will be unclear. This alone is not enough. When the stew is done, the soup must be drained out, and then the impurities must be filtered with a cloth. After cooling, scrape off the upper layer of frozen oil. Then bring the soup back to a boil and add the beaten egg whites. When pouring the egg whites, stir the soup while pouring it in, so that the egg whites will coat the turbid matter in the soup. When the egg whites are cooked, pick them up and discard them. Only then can we have a refreshing and refreshing soup stock, which can be used as water. Most people don't know about the knowledge of soup broth. They just take a chicken and boil it. When cooking, scoop a spoonful of Jiajia from it. This kind of broth is unclear and oily, so it is better not to add it. Moreover, not all dishes can use stock. For example, tofu dressing cannot use stock, whichever is pure. For example, for grilled seafood, it is better to use chicken stock instead of broth. There are many specialties in this gong noodle. The cooked soup stock can be put into a plastic bag and frozen, and can be used as needed. If you don’t have time to make soup after get off work, just take out a bag, heat it and add some vegetables, and it will be a good soup. Stock is the basis of cooking, so even vegetarian dishes are called vegetarian stock. Vegetarian soup stock is mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian soup stock that only used shiitake mushrooms and shiitake mushrooms. It was really delicious, and the aroma was more elegant than meat soup.

Stock is a commonly used auxiliary ingredient in cooking. When cooking, add stock instead of water where needed, and the dishes will be more delicious and fragrant.

I remember the teacher in the cooking class taught me something about making stock: "It won’t be fragrant without chicken, it won’t be fresh without duck, it won’t be thick without skin, it won’t be white without belly."

Stock Generally divided into three categories: hairy soup, milk soup, and clear soup.

Mao Tang is widely used in ordinary cooking. It is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. ......>>

Question 2: What is old soup? What is stock? Stock is chicken broth or bone soup with seasonings.

Old soup is soup that is used repeatedly. It’s called old soup. For example, if you make braised pork gallbladder, you will use the marinade next time.

Question 3: What does broth mean? In cooking, stock is indispensable in making dishes.

The stock used in meat dishes is made from boiled meat bones, chicken bodies, etc. Similarly, we often use stock in meat dishes to make vegetarian dishes more delicious, but it is limited by the materials. The method of making vegetarian soup is different from that of meat soup. Vegetarian soup base basically uses soybean sprouts and carrots as the main ingredients, and can be used in many ways. Here are 2 ways to do it:

(1) Ingredients: 900g soybean sprouts, 1.5 carrots, 2 celery (or 1 white radish), 90g mushroom pedicles

Method: Remove 1 carrot Wash the skin and cut into pieces; wash the celery and cut into small sections; wash and soak the mushroom pedicles until soft and set aside.

2 Pour all the ingredients and 1200 ml of water into the pot and bring to a boil, then reduce the heat to low and continue to cook for 4 to 5 hours (the lid needs to leave a gap)

3 Let it cool and filter. Leave the juice behind and refrigerate before use.

(2) Ingredients: 75 grams of mushroom pedicles

Method: 1. Wash the mushroom pedicles, pour into a pot, add 2400 ml of water, and bring to a boil over high heat.

2. Reduce heat and simmer for 1 hour, wait until cool and filter. (Add an appropriate amount of broad beans to make the taste more mellow).

Stock is the basis of cooking. It can be used in making SAUCE or SOUP. It is also used when cooking. So stock is very important for cooking. Stock is a kind of animal meat. Or animal bones, poultry meat or poultry bones, fish meat or fish bones, or vegetables, after a long period of boiling, the essence is boiled out, and then mixed and evenly mixed into a diluted liquid. The taste inside comes from the soluble protein of the food itself, not the protein. The nutrients and oil are analyzed through diffusion, penetration, and adsorption.

The French name for soup stock is Fond, and the English name is STOCK.

Classification of soup stock:

(1) Bouillon (beef bone)

(2) White Stock (veal bone)

(3) Brown Stock (beef bone or Pork bones)

(4)Chicken White Stock

(5)Chicken Brown Stock

(6)Fish Stock( Fumet)

(7) Vegetable Stock

(Game Stock

Stock ingredients:

(1) Meat Chunks and Bones

The main ingredients of the stock are bones or meat. The stock requires a long time to cook, so the meat used is cooked with meat that is not suitable for eating.

< p> The bones used to make the stock must be fresh and BLANCH before cooking.

Poultry stock is usually made from chicken, and any unsuitable parts can be used to make the stock. , such as chicken heads, chicken necks, chicken wings, chicken feet, and chicken feet can be used to make soup stock, and old chickens are most suitable. Do not throw in the chicken skin as well, as the soup stock should not be too oily.

Brown The bones in the stock must be colored first. They can be roasted or fried. Usually, the roasted ones are more likely to be used. You can use Deglaze to remove the crispy rice and oil left after roasting and then pour it out. Add them to the soup stock and cook together.

Fish stock uses fish bones. In order to get a good flavor in the fish stock, the bones are stir-fried before cooking, but not colored. This step is called SWEAT. juice), wait until the bones are juiced, then add water and cook.

(2) Seasoning vegetables and spices

In addition to the bones, the stock must also have seasoning vegetables (MIRE-POIX) Or spices, seasoning vegetables usually refer to carrots, onions, and celery.

Spices are usually used in Bouquet Garni, which include: Thyme, Bay Leaf , Celery, Parsley, and Leek, tie them up with thread and throw them into the soup stock.

Some people also use a spice bag (Sachet) to chop the spices and put them in. Bag and throw in the broth.

Tips for making broth:

(1) Start with cold water

(2) There must be a certain amount of water and ingredients Proportion of salt

(3) Cook over slow fire without covering

(D) No need to add salt during the cooking process

(5) Be sufficient Cooking

(6) Remove scum and floating oil at any time

Storage steps of broth:

(1) Boil

< p> (2) Cooling

(3) Refrigeration

The soup stock can be boiled in large quantities and then used to make stock ice cubes in an ice box and then divided into small packages. Take an appropriate amount each time and heat it regardless of whether it is It is very useful for cooking noodles, soup and cooking and can save time

Pork stock

Ingredients:

2 pounds of large bones, 1 white radish, red ......>>

Question 4: What is Laotang? What is soup stock? Stock, also known as fresh soup, can generally be divided into three categories: raw soup, milk soup and clear soup. Mao Tang is widely used in ordinary cooking. It is often boiled continuously and replenished with water after use. The raw materials are mostly chicken bones, pork bones, duck bones, minced meat, pig skins, etc. First boil in cold water, then remove the foam, then add onions, ginger, wine, and simmer over low heat for a few hours.

For milk soup, chicken, duck, pork bones, pig trotters, pig knuckles and other raw materials that are easy to produce white soup are mostly used. Blanch them in boiling water, then add cold water and bring to a boil over high heat. Remove the foam and add in Add onions, ginger and wine and slowly bring to a boil over low heat until the soup thickens and becomes milky white.

Clear soup is divided into two types: ordinary clear soup and refined clear soup. Ordinary clear soup is made from naturally raised old hens, with lean pork, blanch it in boiling water, add cold water, bring to a boil over high heat, remove the foam, add onions, ginger, and wine, then reduce the heat to a low temperature, keep the soup surface slightly open, and turn Just apply small blisters. If the heat is too high, it will become white milk soup; if the heat is too low, the flavor will not be strong. To refine the clear soup, first filter the ordinary clear soup through gauze and set aside.

Then chop the chicken into minced meat, add onion, ginger, wine and water to soak for a while. Put the minced chicken into the clear soup, stir over high heat and turn to low heat when the soup is about to boil. Do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, all the chicken mince is removed. This refining process is called "hanging soup". The clear soup that has been refined twice is called "Shuangdiao soup". Clear soup is the most difficult soup to make. It is clear and fragrant and is often used in shark fin, sea cucumber or high-end clear soup dishes.

Question 5: What does “broth” mean in cooking? Stock is a commonly used auxiliary ingredient in cooking. When cooking, add stock instead of water where needed, and the dishes will be more delicious and fragrant. I remember the teacher in the cooking class taught me a saying about making soup stock: "It won't be fragrant without chicken, it won't be fresh without duck, it won't be thick without skin, and it won't be white without tripe." Stock soup is generally divided into three categories: hairy soup, milk soup, and clear soup. Milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other ingredients that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam, add onion and ginger wine, and bring to a slow boil. The soup is thick and milky white. Clear soup is divided into ordinary clear soup and refined clear soup. Ordinary clear soup: Choose an old hen, add some lean pork, blanch it in boiling water, bring it to a boil over high heat, remove the foam, add onion and ginger wine, then reduce the heat to low, keep the soup surface slightly open, and break up the small blisters. If the heat is too high, it will boil into white milk soup; if the heat is too low, the flavor will not be strong. Refined clear soup: Take ordinary clear soup and filter it with gauze. Chop the chicken breast into minced meat, soak it in green onion, ginger wine and water for a while. Wrap the minced chicken in gauze and put it into the clear soup. Heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best soup. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. The representative dish is: boiled cabbage (very expensive, and only available in very high-end restaurants!). When it comes to this stock, there is a lot of emphasis. "Stock is a soup that will turn into a paste when frozen." Stock is an indispensable thing for cooking. It is usually a place where water can be used. If you use stock instead, this dish will be delicious. It will be much more delicious. For example, grilled bran needs to be boiled in water. If it is cooked with stock, the umami flavor will penetrate into the grilled bran. Shark's fin, abalone, etc. are not very fresh in themselves, so they need to be cooked with stock. The umami flavor is brought out, which is called "Diao Xian". The preparation of soup stock varies among the people. The best one may be stewed with old chicken and soft-shell turtle; the worse one is stewed with chicken shells and meat bones. The worst thing, and the one most commonly used in private restaurants, is stewed with pig offal and pig blood. It is said to be very delicious, but I always think that the fresh method is "fresh from tiger and wolf", just like giving it to a very weak person. The use of extremely tonic medicine is not recommended by the law. When simmering the stock, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. However, be sure not to add onions, ginger, etc., to prevent the vegetables from taking away the flavor. After the water is boiled, skim off the foam. , then use low fire to simmer it until the bones are tender and the meat is tender. When stewing the soup, you must use water and fire. If the fire is too high, the soup will be unclear. This alone is not enough. When the stew is done, the soup must be drained out, and then the impurities must be filtered with a cloth. After cooling, scrape off the upper layer of frozen oil. Then bring the soup back to a boil and add the beaten egg whites. When pouring the egg whites, stir the soup while pouring it in, so that the egg whites will coat the turbid matter in the soup. When the egg whites are cooked, pick them up and discard them. Only then can we have a refreshing and refreshing soup stock, which can be used as water. Most people don't know about the knowledge of soup broth. They just take a chicken and boil it. When cooking, scoop a spoonful of Jiajia from it. This kind of broth is unclear and oily, so it is better not to add it. Moreover, not all dishes can use stock. For example, tofu dressing cannot use stock, whichever is pure. For example, for grilled seafood, it is better to use chicken stock instead of meat stock. There are many things to pay attention to here. The cooked soup stock can be put into a plastic bag and frozen, and can be taken as needed. If you don't have time to make soup after get off work, just take out a bag, heat it and add some vegetables, and it will be a good soup. Stock is the basis of cooking, so even vegetarian dishes are called vegetarian stock. Vegetarian soup stock is mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian soup stock that only used shiitake mushrooms and shiitake mushrooms. It was really delicious and the aroma was more elegant than meat soup. The soup stock is It is a commonly used auxiliary ingredient in cooking. When cooking, add broth instead of adding water, and the dishes will be more delicious and fragrant. I remember the teacher in the cooking class taught me a saying about making soup stock: "It won't be fragrant without chicken, it won't be fresh without duck, it won't be thick without skin, and it won't be white without tripe." Stock soup is generally divided into three categories: hairy soup, milk soup, and clear soup. Milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other ingredients that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam, add onion and ginger wine, and bring to a slow boil. The soup is thick and milky white. Clear soup is divided into ordinary clear soup and refined clear soup. Ordinary clear soup: Choose an old hen, add some lean pork, blanch it in boiling water, bring it to a boil over high heat, remove the foam, add onion and ginger wine, then reduce the heat to low, keep the soup surface slightly open, and break up the small blisters. If the heat is too high, it will cook into a white milk soup. If the heat is too low, it will be delicious and fragrant... >>

Question 6: What do the soup, clear soup and stock in cooking refer to? What's the difference between them? Making soup, stock, clear soup, first soup, and second soup. "Shang Tang" is a kind of stock commonly used in Cantonese cuisine. It is mainly used to cook shark's fin rice, claypot fins, vegetable cores, and seasonal vegetables. The soup tastes delicious, is clear and transparent, and is light brown in color.

The raw materials used to make the soup include old hens, lean pork, Jinhua ham, scallops, pork keel, chicken feet, rock sugar, white peppercorns, longan meat, ginger, etc. The preparation method is to chop old hens, lean pork, Jinhua ham, and pork keel into large bones, put them into a pot, add water and cook over low heat, take them out, rinse them with water and put them into a soup bucket, add water (if you choose Purified water is more effective), old hen, lean pork, Jinhua ham, scallops, pork keel, chicken feet, add ginger (beat into pieces), white peppercorns (beat into pieces) and simmer over medium heat for 6 hours, then add Continue to simmer the longan meat and rock sugar for 2 hours, and finally filter. Since different chefs make different soups, the raw materials used are also somewhat different. Generally, to make 10 kilograms of soup, 5 kilograms of old hens, about 1 kilogram of Jinhua ham and chicken feet, and about 3-4 kilograms of pork keel are needed. Kilogram, 200 grams of rock sugar, about 3 kilograms of lean pork, about 150 grams of scallops, about 50 grams of longan meat, about 25 grams of white peppercorns, about 20 kilograms of purified water, and about 100 grams of ginger. "Soup" generally refers to soup made from raw materials such as chicken, duck, ham, seafood, mountain mushrooms, etc. The selection of ingredients and preparation method are also very particular. "Top soup" refers to the first batch of soup extracted from the soup pot where raw ingredients are cooked. It is mostly used for roasting, stewing and some mid-range soup dishes in Sichuan cuisine. The raw materials used to make head soup in Sichuan cuisine include: chicken, duck, pork, pork knuckle, pig's trotters, pork belly, stick bones, etc. Different chefs have certain differences in the amount of raw materials. The preparation method is: wash the above raw materials and put them into a soup pot, add water and bring to a boil over low heat, take them out and rinse them, then put these raw materials back into the medium and add water until two-fifths of the raw materials are submerged, add ginger cubes (shoot them) Broken), green onions (Banjie), simmer over low heat for 6-7 hours, and then extract the first soup. This kind of soup is milky white in color, thick in taste, delicious and plump. "Second soup" is also called "mao soup" in Sichuan cuisine. Compared with "head soup", it is generally a soup in which part of the head soup is extracted or part of the raw materials are fished out and then added with water to continue cooking. This kind of soup is light in color and not as delicious as the "head soup". It is only used for preparing general dishes or making soup. The ingredients used in "Second Soup" are the same as those in "Tou Tang", and the preparation methods are also similar. However, there are certain differences between the "first soup" and "second soup" of Cantonese cuisine in terms of raw material selection and cooking. "Clear soup" is one of the medium and high-end soups in Sichuan cuisine. It is mainly used in the preparation of some medium and high-end dishes in Sichuan cuisine, such as "boiled cabbage", "bamboo fungus clam eggs" and "bird's nest clam eggs in clear soup" of traditional Sichuan cuisine. The main characteristics of "clear soup" are crystal clear, fresh and delicious. The preparation method of Sichuan clear soup is very particular, and it must go through more than three processes. It is the most responsible type of Sichuan soup. Here's how to make it:

Question 7: What is the seasoning for the soup stock? Stock is an auxiliary ingredient commonly used in cooking.

Stock effect

When cooking, add stock instead of adding water to the place, and the dishes will be more delicious and fragrant. As the saying goes: "It's not fragrant without chicken, it's not fresh without duck, it's not thick without skin, it's not white without belly."

Classification

Stock soup is generally divided into hair soup, milk soup, Three categories of clear soup.

Mao Tang is widely used in ordinary cooking. It is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours. There are no special requirements.

Milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other raw materials that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam and add green onions. Ginger wine, slowly boil over low heat until the soup becomes thick and milky white.

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

1. Ordinary clear soup: choose an old hen, add some lean pork, blanch it in boiling water, bring to a boil with cold water, remove the foam, add onion and ginger wine, then reduce the heat to a low temperature and keep the soup slightly boiled. , turning over the broken small blisters. If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong.

2. Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in onion, ginger wine and water for a while, wrap the minced chicken with gauze, put it into the clear soup, and heat it over high heat. Stir. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best soup. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. The representative dish is boiled cabbage.

Materials and methods of preparation

Speaking of this stock, there is a lot of emphasis. "Broth is a soup that will turn into a paste when frozen." Stock is an essential thing for cooking. Most of the time you can use water. If you use stock instead, this dish will be much more delicious. For example, grilled bran needs to be boiled in water. If it is cooked with stock, the umami flavor will penetrate into the grilled bran. Shark's fin, abalone, etc. are not very fresh in themselves, so they need to be cooked with stock. The umami flavor is brought out, which is called "Diao Xian". The preparation of soup stock varies among the people. The best one may be stewed with old chicken and soft-shell turtle; the worse one is stewed with chicken shells and meat bones. The worst thing, and the one most commonly used in private restaurants, is the stew mixed with pig offal and pig blood. It is said to taste very fresh, but the freshness is "fresh from tiger and wolf", which is like using extremely tonic for extremely weak people. The medicine is not taken by the law.

1. When stewing the soup, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. However, do not add onions, ginger, etc. to prevent the dishes from taking away the flavor. After the water boils, skim off the foam and simmer it over low heat until the bones are tender and the meat is rotten.

When simmering soup stock, you must use water and fire. If the fire is too high, the soup will be unclear. This alone is not enough. When the stew is done, the soup must be drained out, and then the impurities must be filtered with a cloth. After cooling, Scrape off the upper layer of frozen oil. Then bring the soup back to a boil and add the beaten egg whites. When pouring the egg whites, stir the soup while pouring it in, so that the egg whites will coat the turbid matter in the soup. When the egg whites are cooked, pick them up and discard them. Only then can we have a refreshing and refreshing soup stock, which can be used as water. Most people don't know about the knowledge of soup broth. They just take a chicken and boil it. When cooking, scoop a spoonful of Jiajia from it. This kind of broth is unclear and oily, so it is better not to add it. Moreover, not all dishes can use stock. For example, tofu dressing cannot use stock, whichever is pure. For example, for grilled seafood, it is better to use chicken stock instead of meat stock. There are many things to pay attention to here.

The cooked soup stock can be put into a plastic bag and frozen, and can be taken at any time. If you don’t have time to make soup after get off work, just take out a bag, heat it and add some vegetables, and it will be a good soup.

Stock is the basis of cooking, so even vegetarian dishes are called vegetarian stock. Vegetarian soup stock is mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian soup stock that only used shiitake mushrooms and shiitake mushrooms. It was really delicious and the aroma was more elegant than meat soup!

2. Mao Tang is widely used in ordinary cooking. It is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours. There are no special requirements.

Milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other raw materials that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam and add green onions. Ginger wine, slowly boil until the soup is thick and milky... >>

Question 8: What exactly is the broth? It is a pre-cooked chicken broth or bone broth, using chicken racks or tube bones. The soup is cooked for seasoning